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, baked treat where jumbo pasta shells are generously filled with a velvety blend of part-skim ricotta, tender spinach, and a touch of egg, then baked in a light tomato marinara sauce topped with a sprinkle of Parmesan cheese. The dish offers a satisfying balance of creamy texture and vibrant flavors, perfect for a wholesome dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

589kcal
Protein
34.7g
Fat
21.8g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Jumbo Pasta Shells

1/2 cup Part-Skim Ricotta Cheese

1 cup Thawed Frozen Spinach

1 Large Egg

1/2 cup Marinara Sauce

2 Tbsp Grated Parmesan Cheese

1 clove Garlic (minced)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 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 mixing bowl, combine the part-skim ricotta cheese, thawed spinach, beaten egg, minced garlic, and a pinch of salt and black pepper. Mix until thoroughly combined.

  • 4

    Carefully stuff each pasta shell with a generous spoonful of the ricotta and spinach mixture.

  • 5

    Spread half of the marinara sauce evenly in a lightly greased baking dish.

  • 6

    Arrange the stuffed shells in the dish and drizzle the remaining marinara sauce over the top.

  • 7

    Sprinkle grated Parmesan cheese evenly over the shells.

  • 8

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

  • 9

    Remove from the oven and let cool for a few minutes 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, baked treat where jumbo pasta shells are generously filled with a velvety blend of part-skim ricotta, tender spinach, and a touch of egg, then baked in a light tomato marinara sauce topped with a sprinkle of Parmesan cheese. The dish offers a satisfying balance of creamy texture and vibrant flavors, perfect for a wholesome dinner.

NUTRITION

589kcal
Protein
34.7g
Fat
21.8g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Jumbo Pasta Shells

1/2 cup Part-Skim Ricotta Cheese

1 cup Thawed Frozen Spinach

1 Large Egg

1/2 cup Marinara Sauce

2 Tbsp Grated Parmesan Cheese

1 clove Garlic (minced)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 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 mixing bowl, combine the part-skim ricotta cheese, thawed spinach, beaten egg, minced garlic, and a pinch of salt and black pepper. Mix until thoroughly combined.

  • 4

    Carefully stuff each pasta shell with a generous spoonful of the ricotta and spinach mixture.

  • 5

    Spread half of the marinara sauce evenly in a lightly greased baking dish.

  • 6

    Arrange the stuffed shells in the dish and drizzle the remaining marinara sauce over the top.

  • 7

    Sprinkle grated Parmesan cheese evenly over the shells.

  • 8

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

  • 9

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