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 hearty and comforting dish featuring plump jumbo pasta shells generously filled with a savory blend of low-fat ricotta and spinach, all baked in a rich marinara sauce and finished with a sprinkle of melted mozzarella cheese. Perfect for a balanced dinner that delights the palate while fitting right into your macro goals.

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NUTRITION

585kcal
Protein
36.4g
Fat
19.1g
Carbs
67.7g

SERVINGS

1 serving

INGREDIENTS

1 serving (approx 3 jumbo shells)

1/2 cup low-fat ricotta cheese

1 cup cooked spinach

1/2 cup marinara sauce

1/4 cup shredded part-skim mozzarella cheese

1/2 tsp garlic powder

1/2 tsp dried oregano

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, cooked spinach, garlic powder, dried oregano, salt, and pepper. Stir until well mixed.

  • 4

    Spread a thin layer of marinara sauce on the bottom of an oven-safe baking dish.

  • 5

    Fill each pasta shell with a generous spoonful of the ricotta-spinach mixture and arrange them in the baking dish.

  • 6

    Pour the remaining marinara sauce evenly over the stuffed shells.

  • 7

    Sprinkle the shredded mozzarella cheese on top.

  • 8

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

  • 9

    Remove from the oven and let it cool slightly 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 hearty and comforting dish featuring plump jumbo pasta shells generously filled with a savory blend of low-fat ricotta and spinach, all baked in a rich marinara sauce and finished with a sprinkle of melted mozzarella cheese. Perfect for a balanced dinner that delights the palate while fitting right into your macro goals.

NUTRITION

585kcal
Protein
36.4g
Fat
19.1g
Carbs
67.7g

SERVINGS

1 serving

INGREDIENTS

1 serving (approx 3 jumbo shells)

1/2 cup low-fat ricotta cheese

1 cup cooked spinach

1/2 cup marinara sauce

1/4 cup shredded part-skim mozzarella cheese

1/2 tsp garlic powder

1/2 tsp dried oregano

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, cooked spinach, garlic powder, dried oregano, salt, and pepper. Stir until well mixed.

  • 4

    Spread a thin layer of marinara sauce on the bottom of an oven-safe baking dish.

  • 5

    Fill each pasta shell with a generous spoonful of the ricotta-spinach mixture and arrange them in the baking dish.

  • 6

    Pour the remaining marinara sauce evenly over the stuffed shells.

  • 7

    Sprinkle the shredded mozzarella cheese on top.

  • 8

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

  • 9

    Remove from the oven and let it cool slightly before serving.