Creamy Ricotta-Spinach Stuffed Pasta Shells

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Ricotta-Spinach Stuffed Pasta Shells

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta-Spinach Stuffed Pasta Shells

Enjoy a comforting dish of jumbo pasta shells generously filled with a creamy, part-skim ricotta and spinach mixture, finished with a light layer of tangy marinara sauce and baked to perfection. This balanced meal embraces a rich yet light texture along with the freshness of spinach and the aromatic flavor of garlic, offering a satisfying experience any time of day.

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NUTRITION

552kcal
Protein
37.1g
Fat
16.6g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

3 jumbo pasta shells

1 cup part-skim ricotta cheese

1 cup fresh spinach

1/2 cup marinara sauce

1 tsp olive oil

1/2 tsp garlic powder

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a pot of salted water to a boil and cook the jumbo pasta shells until al dente. Drain and set aside.

  • 3

    While the shells cook, heat olive oil in a pan over medium heat. Add the fresh spinach and garlic powder, and sauté for 1-2 minutes until the spinach is just wilted.

  • 4

    In a bowl, combine the part-skim ricotta cheese with the sautéed spinach. Stir gently until well mixed.

  • 5

    Stuff each pasta shell with the ricotta-spinach mixture and arrange them in a baking dish.

  • 6

    Pour the marinara sauce evenly over the stuffed shells.

  • 7

    Bake in the preheated oven for 15 minutes or until heated through and the edges of the shells begin to crisp.

  • 8

    Remove from the oven and serve warm. Optionally, garnish with a pinch of additional garlic powder or fresh basil.

Creamy Ricotta-Spinach Stuffed Pasta Shells

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Ricotta-Spinach Stuffed Pasta Shells

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta-Spinach Stuffed Pasta Shells

Enjoy a comforting dish of jumbo pasta shells generously filled with a creamy, part-skim ricotta and spinach mixture, finished with a light layer of tangy marinara sauce and baked to perfection. This balanced meal embraces a rich yet light texture along with the freshness of spinach and the aromatic flavor of garlic, offering a satisfying experience any time of day.

NUTRITION

552kcal
Protein
37.1g
Fat
16.6g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

3 jumbo pasta shells

1 cup part-skim ricotta cheese

1 cup fresh spinach

1/2 cup marinara sauce

1 tsp olive oil

1/2 tsp garlic powder

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a pot of salted water to a boil and cook the jumbo pasta shells until al dente. Drain and set aside.

  • 3

    While the shells cook, heat olive oil in a pan over medium heat. Add the fresh spinach and garlic powder, and sauté for 1-2 minutes until the spinach is just wilted.

  • 4

    In a bowl, combine the part-skim ricotta cheese with the sautéed spinach. Stir gently until well mixed.

  • 5

    Stuff each pasta shell with the ricotta-spinach mixture and arrange them in a baking dish.

  • 6

    Pour the marinara sauce evenly over the stuffed shells.

  • 7

    Bake in the preheated oven for 15 minutes or until heated through and the edges of the shells begin to crisp.

  • 8

    Remove from the oven and serve warm. Optionally, garnish with a pinch of additional garlic powder or fresh basil.