Baked Spinach and Ricotta Stuffed Shells

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

Baked Spinach and Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Spinach and Ricotta Stuffed Shells

Enjoy a comforting dish of pasta shells generously filled with a creamy, light ricotta and spinach mixture, topped with a zesty marinara and melted mozzarella. Each bite brings a delightful harmony of flavors that’s both satisfying and nourishing.

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NUTRITION

528kcal
Protein
31.9g
Fat
21.1g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

3 large pasta shells (approx. 120g total)

1/2 cup ricotta cheese (124g)

1 cup fresh spinach (30g)

1/2 cup marinara sauce (125g)

1/4 cup shredded mozzarella cheese (28g)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Bring a pot of salted water to a boil and cook the pasta shells according to package directions until al dente, then drain and set aside.

  • 3

    In a bowl, mix together the ricotta cheese and fresh spinach. Season lightly with salt and pepper if desired.

  • 4

    Fill each cooked shell with the ricotta-spinach mixture and arrange them in an even layer in a small baking dish.

  • 5

    Pour the marinara sauce evenly over the stuffed shells, then sprinkle the shredded mozzarella on top.

  • 6

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

  • 7

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

Baked Spinach and Ricotta Stuffed Shells

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

Baked Spinach and Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Spinach and Ricotta Stuffed Shells

Enjoy a comforting dish of pasta shells generously filled with a creamy, light ricotta and spinach mixture, topped with a zesty marinara and melted mozzarella. Each bite brings a delightful harmony of flavors that’s both satisfying and nourishing.

NUTRITION

528kcal
Protein
31.9g
Fat
21.1g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

3 large pasta shells (approx. 120g total)

1/2 cup ricotta cheese (124g)

1 cup fresh spinach (30g)

1/2 cup marinara sauce (125g)

1/4 cup shredded mozzarella cheese (28g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Bring a pot of salted water to a boil and cook the pasta shells according to package directions until al dente, then drain and set aside.

  • 3

    In a bowl, mix together the ricotta cheese and fresh spinach. Season lightly with salt and pepper if desired.

  • 4

    Fill each cooked shell with the ricotta-spinach mixture and arrange them in an even layer in a small baking dish.

  • 5

    Pour the marinara sauce evenly over the stuffed shells, then sprinkle the shredded mozzarella on top.

  • 6

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

  • 7

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