Creamy Spinach and Ricotta Baked Shells

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

Creamy Spinach and Ricotta Baked Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach and Ricotta Baked Shells

Savor a comforting dish of baked jumbo shells filled with a luxurious, creamy blend of part-skim ricotta, fresh spinach, and a hint of egg, accented by a sprinkle of Parmesan cheese. The texture is delightfully soft with a touch of crispness on top, offering a soulful blend of flavors that make every bite feel like a warm hug.

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NUTRITION

551kcal
Protein
32.2g
Fat
23.5g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

2 ounces Jumbo Pasta Shells (dry)

1/2 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

1 large Egg

2 tbsp Parmesan Cheese

1 clove Garlic

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a skillet, warm olive oil over medium heat. Sauté the minced garlic for about 1 minute until fragrant.

  • 4

    Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat.

  • 5

    In a mixing bowl, combine the ricotta cheese, beaten egg, sautéed spinach and garlic, and 1 tablespoon of Parmesan cheese. Season with salt and pepper.

  • 6

    Mix the cooked pasta shells with the ricotta-spinach mixture until all shells are evenly coated.

  • 7

    Transfer the mixture into a lightly greased baking dish. Sprinkle the remaining Parmesan cheese on top.

  • 8

    Bake in the preheated oven for 18-20 minutes, until the tops are lightly golden and the filling is bubbly.

  • 9

    Remove from the oven and allow to cool slightly before serving.

Creamy Spinach and Ricotta Baked Shells

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

Creamy Spinach and Ricotta Baked Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach and Ricotta Baked Shells

Savor a comforting dish of baked jumbo shells filled with a luxurious, creamy blend of part-skim ricotta, fresh spinach, and a hint of egg, accented by a sprinkle of Parmesan cheese. The texture is delightfully soft with a touch of crispness on top, offering a soulful blend of flavors that make every bite feel like a warm hug.

NUTRITION

551kcal
Protein
32.2g
Fat
23.5g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

2 ounces Jumbo Pasta Shells (dry)

1/2 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

1 large Egg

2 tbsp Parmesan Cheese

1 clove Garlic

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a skillet, warm olive oil over medium heat. Sauté the minced garlic for about 1 minute until fragrant.

  • 4

    Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat.

  • 5

    In a mixing bowl, combine the ricotta cheese, beaten egg, sautéed spinach and garlic, and 1 tablespoon of Parmesan cheese. Season with salt and pepper.

  • 6

    Mix the cooked pasta shells with the ricotta-spinach mixture until all shells are evenly coated.

  • 7

    Transfer the mixture into a lightly greased baking dish. Sprinkle the remaining Parmesan cheese on top.

  • 8

    Bake in the preheated oven for 18-20 minutes, until the tops are lightly golden and the filling is bubbly.

  • 9

    Remove from the oven and allow to cool slightly before serving.