Lean Beef and Spinach Stuffed Shells with Creamy Greek Yogurt and Mozzarella

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

Lean Beef and Spinach Stuffed Shells with Creamy Greek Yogurt and Mozzarella

YOUR SOLIN GENERATED RECIPE

Lean Beef and Spinach Stuffed Shells with Creamy Greek Yogurt and Mozzarella

Enjoy a delightful twist on stuffed pasta shells featuring lean ground beef and fresh spinach nestled inside whole wheat jumbo shells, all enhanced with a luxuriously creamy Greek yogurt and part-skim mozzarella topping. This vibrant dish combines savory, herb-infused beef with nutrient-packed spinach and a light yet satisfying cheesy finish, perfect for a filling dinner that aligns with balanced macros.

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NUTRITION

407kcal
Protein
42.2g
Fat
12.2g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Beef

2 Whole Wheat Jumbo Pasta Shells

1 cup Fresh Spinach

1/4 cup Nonfat Plain Greek Yogurt

1/4 cup Part-Skim Mozzarella Cheese, shredded

1/2 cup Tomato Sauce

1 clove Garlic

1 tsp Dried Italian Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat jumbo shells according to package directions until al dente, then drain and set aside.

  • 3

    Heat a non-stick skillet over medium heat. Add the lean ground beef, breaking it up with a spoon. Add minced garlic, salt, pepper, and dried Italian herbs. Cook until beef is browned and cooked through.

  • 4

    Stir in the fresh spinach into the beef, allowing it to wilt slightly. Mix in the tomato sauce and let the flavors combine for 2-3 minutes.

  • 5

    Stuff each cooked shell with the beef and spinach mixture, ensuring an even filling.

  • 6

    Place the stuffed shells in a lightly greased baking dish. Top evenly with nonfat Greek yogurt and sprinkle the part-skim mozzarella cheese over the shells.

  • 7

    Bake in the preheated oven for 10-12 minutes until the cheese is melted and the dish is heated through.

  • 8

    Remove from the oven and let it cool slightly before serving.

Lean Beef and Spinach Stuffed Shells with Creamy Greek Yogurt and Mozzarella

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

Lean Beef and Spinach Stuffed Shells with Creamy Greek Yogurt and Mozzarella

YOUR SOLIN GENERATED RECIPE

Lean Beef and Spinach Stuffed Shells with Creamy Greek Yogurt and Mozzarella

Enjoy a delightful twist on stuffed pasta shells featuring lean ground beef and fresh spinach nestled inside whole wheat jumbo shells, all enhanced with a luxuriously creamy Greek yogurt and part-skim mozzarella topping. This vibrant dish combines savory, herb-infused beef with nutrient-packed spinach and a light yet satisfying cheesy finish, perfect for a filling dinner that aligns with balanced macros.

NUTRITION

407kcal
Protein
42.2g
Fat
12.2g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Beef

2 Whole Wheat Jumbo Pasta Shells

1 cup Fresh Spinach

1/4 cup Nonfat Plain Greek Yogurt

1/4 cup Part-Skim Mozzarella Cheese, shredded

1/2 cup Tomato Sauce

1 clove Garlic

1 tsp Dried Italian Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat jumbo shells according to package directions until al dente, then drain and set aside.

  • 3

    Heat a non-stick skillet over medium heat. Add the lean ground beef, breaking it up with a spoon. Add minced garlic, salt, pepper, and dried Italian herbs. Cook until beef is browned and cooked through.

  • 4

    Stir in the fresh spinach into the beef, allowing it to wilt slightly. Mix in the tomato sauce and let the flavors combine for 2-3 minutes.

  • 5

    Stuff each cooked shell with the beef and spinach mixture, ensuring an even filling.

  • 6

    Place the stuffed shells in a lightly greased baking dish. Top evenly with nonfat Greek yogurt and sprinkle the part-skim mozzarella cheese over the shells.

  • 7

    Bake in the preheated oven for 10-12 minutes until the cheese is melted and the dish is heated through.

  • 8

    Remove from the oven and let it cool slightly before serving.