Healthy Baked Spinach & Ricotta Stuffed Shells

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

Healthy Baked Spinach & Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Healthy Baked Spinach & Ricotta Stuffed Shells

Savor a wholesome twist on stuffed shells with tender jumbo pasta, a creamy blend of ricotta and melted mozzarella, and nutritious spinach bathed in a rich marinara sauce. This dish balances satisfying comfort with lean protein and fresh veggies, delivering a delightful meal that's perfect for dinner.

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NUTRITION

557kcal
Protein
33.4g
Fat
17.2g
Carbs
66.2g

SERVINGS

1 serving

INGREDIENTS

5 Jumbo Pasta Shells (125g total)

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

1 cup Fresh Spinach (30g)

1/4 cup Part-Skim Mozzarella Cheese, Shredded (28g)

1/2 cup Marinara Sauce (125g)

1/2 tsp Garlic Powder

1/2 tsp Dried Basil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

  • 2

    Cook the jumbo pasta shells in a large pot of boiling salted water until al dente. Drain and set aside to cool slightly.

  • 3

    In a medium bowl, mix together the part-skim ricotta, fresh spinach, garlic powder, dried basil, and a pinch of salt and pepper until well combined.

  • 4

    Stuff each pasta shell with the ricotta and spinach mixture, arranging them in the prepared baking dish in a single layer.

  • 5

    Pour the marinara sauce evenly over the stuffed shells, then sprinkle the shredded part-skim mozzarella on top.

  • 6

    Bake in the preheated oven for 20-25 minutes, until the sauce is bubbly and the cheese is melted and slightly golden.

  • 7

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

Healthy Baked Spinach & Ricotta Stuffed Shells

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

Healthy Baked Spinach & Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Healthy Baked Spinach & Ricotta Stuffed Shells

Savor a wholesome twist on stuffed shells with tender jumbo pasta, a creamy blend of ricotta and melted mozzarella, and nutritious spinach bathed in a rich marinara sauce. This dish balances satisfying comfort with lean protein and fresh veggies, delivering a delightful meal that's perfect for dinner.

NUTRITION

557kcal
Protein
33.4g
Fat
17.2g
Carbs
66.2g

SERVINGS

1 serving

INGREDIENTS

5 Jumbo Pasta Shells (125g total)

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

1 cup Fresh Spinach (30g)

1/4 cup Part-Skim Mozzarella Cheese, Shredded (28g)

1/2 cup Marinara Sauce (125g)

1/2 tsp Garlic Powder

1/2 tsp Dried Basil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

  • 2

    Cook the jumbo pasta shells in a large pot of boiling salted water until al dente. Drain and set aside to cool slightly.

  • 3

    In a medium bowl, mix together the part-skim ricotta, fresh spinach, garlic powder, dried basil, and a pinch of salt and pepper until well combined.

  • 4

    Stuff each pasta shell with the ricotta and spinach mixture, arranging them in the prepared baking dish in a single layer.

  • 5

    Pour the marinara sauce evenly over the stuffed shells, then sprinkle the shredded part-skim mozzarella on top.

  • 6

    Bake in the preheated oven for 20-25 minutes, until the sauce is bubbly and the cheese is melted and slightly golden.

  • 7

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