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 featuring jumbo pasta shells generously stuffed with a creamy blend of ricotta, fresh spinach, and Parmesan, all brought together by a hint of egg and simmered in a zesty tomato sauce. This hearty meal is as delightful to the palate as it is balanced in nutrition.

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NUTRITION

582kcal
Protein
33.7g
Fat
17.7g
Carbs
57.7g

SERVINGS

1 serving

INGREDIENTS

1 serving Jumbo Pasta Shells (200g cooked)

1/2 cup Part-Skim Ricotta Cheese (124g)

2 cups Fresh Spinach (60g)

2 tbsp Grated Parmesan Cheese (10g)

1 large Egg (50g)

1/2 cup Tomato Sauce (125g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

  • 3

    In a medium bowl, combine ricotta cheese, chopped fresh spinach, grated Parmesan, and the egg. Mix well until evenly combined.

  • 4

    Stuff each cooked shell with the ricotta-spinach mixture.

  • 5

    Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish and pour the remaining sauce over the top.

  • 6

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes to allow slight browning on top.

  • 7

    Remove from the oven and let stand for a few minutes before serving.

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 featuring jumbo pasta shells generously stuffed with a creamy blend of ricotta, fresh spinach, and Parmesan, all brought together by a hint of egg and simmered in a zesty tomato sauce. This hearty meal is as delightful to the palate as it is balanced in nutrition.

NUTRITION

582kcal
Protein
33.7g
Fat
17.7g
Carbs
57.7g

SERVINGS

1 serving

INGREDIENTS

1 serving Jumbo Pasta Shells (200g cooked)

1/2 cup Part-Skim Ricotta Cheese (124g)

2 cups Fresh Spinach (60g)

2 tbsp Grated Parmesan Cheese (10g)

1 large Egg (50g)

1/2 cup Tomato Sauce (125g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

  • 3

    In a medium bowl, combine ricotta cheese, chopped fresh spinach, grated Parmesan, and the egg. Mix well until evenly combined.

  • 4

    Stuff each cooked shell with the ricotta-spinach mixture.

  • 5

    Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish and pour the remaining sauce over the top.

  • 6

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes to allow slight browning on top.

  • 7

    Remove from the oven and let stand for a few minutes before serving.