Baked Creamy Ricotta and Spinach Stuffed Pasta with Fresh Tomato Sauce

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

Baked Creamy Ricotta and Spinach Stuffed Pasta with Fresh Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Baked Creamy Ricotta and Spinach Stuffed Pasta with Fresh Tomato Sauce

Enjoy a comforting baked pasta dish featuring tender whole wheat shells stuffed with a velvety blend of low‐fat ricotta and fresh spinach, then smothered in a vibrant tomato sauce enhanced with lean chicken breast. A deliciously satisfying meal that brings together creamy, bright, and hearty flavors in every bite.

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NUTRITION

479kcal
Protein
38.9g
Fat
13.7g
Carbs
54.1g

SERVINGS

1 serving

INGREDIENTS

56g Whole Wheat Pasta Shells

1/3 cup Low-Fat Ricotta Cheese (~100g)

1 cup Fresh Spinach

1/2 cup Fresh Tomato Sauce

50g Cooked Chicken Breast

1/2 tsp Olive Oil

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat pasta shells in a pot of boiling salted water until al dente, then drain and set aside.

  • 3

    In a bowl, combine the low-fat ricotta cheese with fresh spinach. Season lightly with salt and pepper.

  • 4

    Gently fold in the cooked chicken breast cubes into the ricotta-spinach mixture.

  • 5

    Fill each pasta shell with the creamy ricotta mixture and arrange them in a lightly oiled baking dish.

  • 6

    In a small saucepan, warm the fresh tomato sauce with a drizzle of olive oil, seasoning with salt and pepper to taste.

  • 7

    Pour the tomato sauce evenly over the stuffed shells.

  • 8

    Bake in the preheated oven for 15-20 minutes until heated through and the flavors meld.

  • 9

    Serve warm and enjoy your wholesome, protein-packed baked pasta dish.

Baked Creamy Ricotta and Spinach Stuffed Pasta with Fresh Tomato Sauce

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

Baked Creamy Ricotta and Spinach Stuffed Pasta with Fresh Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Baked Creamy Ricotta and Spinach Stuffed Pasta with Fresh Tomato Sauce

Enjoy a comforting baked pasta dish featuring tender whole wheat shells stuffed with a velvety blend of low‐fat ricotta and fresh spinach, then smothered in a vibrant tomato sauce enhanced with lean chicken breast. A deliciously satisfying meal that brings together creamy, bright, and hearty flavors in every bite.

NUTRITION

479kcal
Protein
38.9g
Fat
13.7g
Carbs
54.1g

SERVINGS

1 serving

INGREDIENTS

56g Whole Wheat Pasta Shells

1/3 cup Low-Fat Ricotta Cheese (~100g)

1 cup Fresh Spinach

1/2 cup Fresh Tomato Sauce

50g Cooked Chicken Breast

1/2 tsp Olive Oil

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat pasta shells in a pot of boiling salted water until al dente, then drain and set aside.

  • 3

    In a bowl, combine the low-fat ricotta cheese with fresh spinach. Season lightly with salt and pepper.

  • 4

    Gently fold in the cooked chicken breast cubes into the ricotta-spinach mixture.

  • 5

    Fill each pasta shell with the creamy ricotta mixture and arrange them in a lightly oiled baking dish.

  • 6

    In a small saucepan, warm the fresh tomato sauce with a drizzle of olive oil, seasoning with salt and pepper to taste.

  • 7

    Pour the tomato sauce evenly over the stuffed shells.

  • 8

    Bake in the preheated oven for 15-20 minutes until heated through and the flavors meld.

  • 9

    Serve warm and enjoy your wholesome, protein-packed baked pasta dish.