Baked Spinach Ricotta Stuffed Shells

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

Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Spinach Ricotta Stuffed Shells

Enjoy a comforting dish of pasta shells filled with a creamy mixture of ricotta and fresh spinach, all smothered in a tangy marinara sauce and finished with a melty layer of mozzarella. This dish offers a delightful balance of flavors and textures perfect for a hearty meal any time of day.

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NUTRITION

578kcal
Protein
31g
Fat
20.1g
Carbs
66.4g

SERVINGS

1 serving

INGREDIENTS

6 Jumbo Pasta Shells (150g)

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

1 cup Fresh Spinach (30g)

1/2 cup Marinara Sauce (125g)

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

Salt and Pepper to taste

1 teaspoon Dried Basil

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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 according to package directions until al dente. Drain and set aside.

  • 3

    In a bowl, combine the part-skim ricotta cheese with the chopped fresh spinach. Season with salt, pepper, and dried basil, and mix until well integrated.

  • 4

    Spread a thin layer of marinara sauce on the bottom of a lightly greased baking dish.

  • 5

    Stuff each cooked pasta shell with a generous spoonful of the ricotta-spinach mixture and place them in the baking dish.

  • 6

    Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the shredded mozzarella on top.

  • 7

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

  • 8

    Let cool for a few minutes before serving, and enjoy your nutritious, flavorful dish.

Baked Spinach Ricotta Stuffed Shells

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

Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Spinach Ricotta Stuffed Shells

Enjoy a comforting dish of pasta shells filled with a creamy mixture of ricotta and fresh spinach, all smothered in a tangy marinara sauce and finished with a melty layer of mozzarella. This dish offers a delightful balance of flavors and textures perfect for a hearty meal any time of day.

NUTRITION

578kcal
Protein
31g
Fat
20.1g
Carbs
66.4g

SERVINGS

1 serving

INGREDIENTS

6 Jumbo Pasta Shells (150g)

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

1 cup Fresh Spinach (30g)

1/2 cup Marinara Sauce (125g)

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

Salt and Pepper to taste

1 teaspoon Dried Basil

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 according to package directions until al dente. Drain and set aside.

  • 3

    In a bowl, combine the part-skim ricotta cheese with the chopped fresh spinach. Season with salt, pepper, and dried basil, and mix until well integrated.

  • 4

    Spread a thin layer of marinara sauce on the bottom of a lightly greased baking dish.

  • 5

    Stuff each cooked pasta shell with a generous spoonful of the ricotta-spinach mixture and place them in the baking dish.

  • 6

    Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the shredded mozzarella on top.

  • 7

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

  • 8

    Let cool for a few minutes before serving, and enjoy your nutritious, flavorful dish.