Baked Creamy Spinach Ricotta Stuffed Shells

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

Baked Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Ricotta Stuffed Shells

Enjoy a comforting dish featuring jumbo pasta shells filled with a creamy ricotta and spinach mixture, bathed in a tangy marinara sauce and topped with melty part-skim mozzarella and a sprinkle of Parmesan. This balanced dish brings together a delightful blend of textures and flavors that is both satisfying and nourishing.

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NUTRITION

584kcal
Protein
33.5g
Fat
17g
Carbs
65.3g

SERVINGS

1 serving

INGREDIENTS

1 cup jumbo pasta shells (cooked, approx 140g)

1/2 cup part-skim ricotta cheese (approx 125g)

1 cup fresh spinach (chopped, approx 30g)

1/2 cup marinara sauce (approx 125g)

3 ounces shredded part-skim mozzarella cheese (approx 85g)

1 tablespoon grated Parmesan cheese (approx 5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a bowl, combine the part-skim ricotta cheese with the chopped fresh spinach. Stir until the mixture is evenly blended.

  • 4

    Spread a thin layer of marinara sauce at the bottom of a baking dish.

  • 5

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

  • 6

    Pour the remaining marinara sauce over the stuffed shells.

  • 7

    Sprinkle the shredded mozzarella evenly over the shells, then top with grated Parmesan cheese.

  • 8

    Bake for 20-25 minutes, or until the cheese is bubbly and lightly golden.

  • 9

    Remove from the oven and allow to cool slightly before serving.

Baked Creamy Spinach Ricotta Stuffed Shells

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

Baked Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Ricotta Stuffed Shells

Enjoy a comforting dish featuring jumbo pasta shells filled with a creamy ricotta and spinach mixture, bathed in a tangy marinara sauce and topped with melty part-skim mozzarella and a sprinkle of Parmesan. This balanced dish brings together a delightful blend of textures and flavors that is both satisfying and nourishing.

NUTRITION

584kcal
Protein
33.5g
Fat
17g
Carbs
65.3g

SERVINGS

1 serving

INGREDIENTS

1 cup jumbo pasta shells (cooked, approx 140g)

1/2 cup part-skim ricotta cheese (approx 125g)

1 cup fresh spinach (chopped, approx 30g)

1/2 cup marinara sauce (approx 125g)

3 ounces shredded part-skim mozzarella cheese (approx 85g)

1 tablespoon grated Parmesan cheese (approx 5g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a bowl, combine the part-skim ricotta cheese with the chopped fresh spinach. Stir until the mixture is evenly blended.

  • 4

    Spread a thin layer of marinara sauce at the bottom of a baking dish.

  • 5

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

  • 6

    Pour the remaining marinara sauce over the stuffed shells.

  • 7

    Sprinkle the shredded mozzarella evenly over the shells, then top with grated Parmesan cheese.

  • 8

    Bake for 20-25 minutes, or until the cheese is bubbly and lightly golden.

  • 9

    Remove from the oven and allow to cool slightly before serving.