Creamy Spinach and Ricotta Baked Stuffed Shells

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

Creamy Spinach and Ricotta Baked Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach and Ricotta Baked Stuffed Shells

Enjoy a comforting bowl of baked stuffed shells filled with a creamy blend of ricotta and spinach, accented by a hint of marinara and gooey part-skim mozzarella. This dish provides a balanced mix of protein and creamy texture perfect for any meal of the day.

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NUTRITION

547kcal
Protein
35g
Fat
19.5g
Carbs
54.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Jumbo Pasta Shells (cooked)

1/2 cup Part-Skim Ricotta Cheese

2 cups cooked Fresh Spinach

1/4 cup Part-Skim Mozzarella Cheese

1 tablespoon Grated Parmesan Cheese

1/2 cup Marinara Sauce

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells in boiling, salted water until al dente, then drain and set aside.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese and cooked spinach. Stir until the mixture is well-blended.

  • 4

    Gently fill each pasta shell with the ricotta-spinach mixture.

  • 5

    Spread a thin layer of marinara sauce on the bottom of an ovenproof baking dish.

  • 6

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

  • 7

    Sprinkle the part-skim mozzarella cheese on top, followed by the grated Parmesan cheese.

  • 8

    Bake in the preheated oven for about 20 minutes or until the cheese is melted and slightly golden.

  • 9

    Remove from the oven, let cool slightly, and serve warm.

Creamy Spinach and Ricotta Baked Stuffed Shells

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

Creamy Spinach and Ricotta Baked Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach and Ricotta Baked Stuffed Shells

Enjoy a comforting bowl of baked stuffed shells filled with a creamy blend of ricotta and spinach, accented by a hint of marinara and gooey part-skim mozzarella. This dish provides a balanced mix of protein and creamy texture perfect for any meal of the day.

NUTRITION

547kcal
Protein
35g
Fat
19.5g
Carbs
54.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Jumbo Pasta Shells (cooked)

1/2 cup Part-Skim Ricotta Cheese

2 cups cooked Fresh Spinach

1/4 cup Part-Skim Mozzarella Cheese

1 tablespoon Grated Parmesan Cheese

1/2 cup Marinara Sauce

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells in boiling, salted water until al dente, then drain and set aside.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese and cooked spinach. Stir until the mixture is well-blended.

  • 4

    Gently fill each pasta shell with the ricotta-spinach mixture.

  • 5

    Spread a thin layer of marinara sauce on the bottom of an ovenproof baking dish.

  • 6

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

  • 7

    Sprinkle the part-skim mozzarella cheese on top, followed by the grated Parmesan cheese.

  • 8

    Bake in the preheated oven for about 20 minutes or until the cheese is melted and slightly golden.

  • 9

    Remove from the oven, let cool slightly, and serve warm.