Name: Healthy Spinach Ricotta Stuffed Shells with Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cooked Jumbo Pasta Shells; 1/3 cup Low-Fat Ricotta Cheese; 1 cup cooked Fresh Spinach; 3 ounces Shredded Chicken Breast; 1/2 cup Fire-Roasted Diced Tomatoes; 1 clove Garlic, minced; 1 tsp Dried Italian Herbs

Healthy Spinach Ricotta Stuffed Shells with Veggies

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

YOUR SOLIN GENERATED RECIPE

Healthy Spinach Ricotta Stuffed Shells with Veggies

Delight in these wholesome stuffed shells filled with a creamy low‐fat ricotta blend, fresh spinach, and lean shredded chicken, all enveloped in a vibrant, fire-roasted tomato sauce. A perfect balance of hearty protein and nutrient-dense vegetables makes this dish a satisfying and flavorful meal.

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NUTRITION

Protein

48.3g

Fat

10.6g

Carbs

59.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Jumbo Pasta Shells

1/3 cup Low-Fat Ricotta Cheese

1 cup cooked Fresh Spinach

3 ounces Shredded Chicken Breast

1/2 cup Fire-Roasted Diced Tomatoes

1 clove Garlic, minced

1 tsp Dried Italian Herbs

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PREPARATION

1
Preheat your oven to 375°F.
2
In a medium bowl, combine the low-fat ricotta cheese, cooked spinach, shredded chicken, minced garlic, and dried Italian herbs; mix well.
3
Carefully stuff each pre-cooked jumbo pasta shell with the ricotta-spinach mixture.
4
Spread the fire-roasted diced tomatoes evenly at the bottom of a baking dish to form a light sauce.
5
Arrange the stuffed shells in the dish, spooning a little extra tomato sauce over the top of each shell.
6
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to allow the flavors to meld.
7
Remove the foil and bake for another 5 minutes to lightly crisp the top.
8
Serve warm and enjoy your balanced, protein-packed meal.