Baked Creamy Spinach Ricotta Stuffed Shells

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

Baked Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Ricotta Stuffed Shells

Savor these tender jumbo pasta shells filled with a velvety blend of lowfat ricotta and nutrient-packed spinach, topped with melted mozzarella and a sprinkle of aromatic Italian herbs. This dish offers a harmonious balance of textures and flavors that delight both your palate and your health-conscious goals.

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NUTRITION

487kcal
Protein
35.3g
Fat
12.6g
Carbs
54.4g

SERVINGS

1 serving

INGREDIENTS

3 Jumbo Pasta Shells (cooked)

1/2 cup Lowfat Ricotta Cheese

1 cup Fresh Cooked Spinach

1/4 cup Part-Skim Mozzarella Cheese

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Basil

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 directions until al dente, then drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the lowfat ricotta cheese, cooked spinach, garlic powder, dried basil, salt, and pepper. Stir until well mixed.

  • 4

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

  • 5

    Arrange the stuffed shells in a lightly greased baking dish. Sprinkle the part-skim mozzarella cheese evenly over the top.

  • 6

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

  • 7

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

Baked Creamy Spinach Ricotta Stuffed Shells

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

Baked Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Ricotta Stuffed Shells

Savor these tender jumbo pasta shells filled with a velvety blend of lowfat ricotta and nutrient-packed spinach, topped with melted mozzarella and a sprinkle of aromatic Italian herbs. This dish offers a harmonious balance of textures and flavors that delight both your palate and your health-conscious goals.

NUTRITION

487kcal
Protein
35.3g
Fat
12.6g
Carbs
54.4g

SERVINGS

1 serving

INGREDIENTS

3 Jumbo Pasta Shells (cooked)

1/2 cup Lowfat Ricotta Cheese

1 cup Fresh Cooked Spinach

1/4 cup Part-Skim Mozzarella Cheese

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Basil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cook the jumbo pasta shells according to package directions until al dente, then drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the lowfat ricotta cheese, cooked spinach, garlic powder, dried basil, salt, and pepper. Stir until well mixed.

  • 4

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

  • 5

    Arrange the stuffed shells in a lightly greased baking dish. Sprinkle the part-skim mozzarella cheese evenly over the top.

  • 6

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

  • 7

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