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

Savor tender jumbo pasta shells filled with a creamy blend of low‐fat ricotta, fresh spinach, and a hint of garlic, all lightly smothered in a zesty marinara sauce and topped with a sprinkle of part-skim mozzarella. This dish offers a comforting medley of textures and fresh, natural flavors that's perfect for dinner.

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NUTRITION

546kcal
Protein
33.1g
Fat
13.6g
Carbs
71.1g

SERVINGS

1 serving

INGREDIENTS

3 oz dry Jumbo Pasta Shells (approx. 85g)

1/2 cup Low-Fat Ricotta Cheese (approx. 124g)

1 cup Fresh Spinach (approx. 30g)

1/4 cup Marinara Sauce (approx. 62g)

1/4 cup Part-Skim Mozzarella Cheese (approx. 28g)

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a mixing bowl, combine the low-fat ricotta, chopped fresh spinach, and minced garlic. Stir until evenly mixed.

  • 4

    Fold in the marinara sauce gently into the ricotta-spinach mixture to maintain a creamy consistency.

  • 5

    Fill each pasta shell with the creamy mixture, arranging them in a single layer in a lightly greased baking dish.

  • 6

    Pour a thin layer of marinara sauce over the stuffed shells and sprinkle the part-skim mozzarella evenly on top.

  • 7

    Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly and the dish is heated through.

  • 8

    Serve warm and enjoy your comforting and balanced meal.

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

Savor tender jumbo pasta shells filled with a creamy blend of low‐fat ricotta, fresh spinach, and a hint of garlic, all lightly smothered in a zesty marinara sauce and topped with a sprinkle of part-skim mozzarella. This dish offers a comforting medley of textures and fresh, natural flavors that's perfect for dinner.

NUTRITION

546kcal
Protein
33.1g
Fat
13.6g
Carbs
71.1g

SERVINGS

1 serving

INGREDIENTS

3 oz dry Jumbo Pasta Shells (approx. 85g)

1/2 cup Low-Fat Ricotta Cheese (approx. 124g)

1 cup Fresh Spinach (approx. 30g)

1/4 cup Marinara Sauce (approx. 62g)

1/4 cup Part-Skim Mozzarella Cheese (approx. 28g)

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a mixing bowl, combine the low-fat ricotta, chopped fresh spinach, and minced garlic. Stir until evenly mixed.

  • 4

    Fold in the marinara sauce gently into the ricotta-spinach mixture to maintain a creamy consistency.

  • 5

    Fill each pasta shell with the creamy mixture, arranging them in a single layer in a lightly greased baking dish.

  • 6

    Pour a thin layer of marinara sauce over the stuffed shells and sprinkle the part-skim mozzarella evenly on top.

  • 7

    Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly and the dish is heated through.

  • 8

    Serve warm and enjoy your comforting and balanced meal.