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

Indulge in a comforting dish of tender jumbo pasta shells filled with a creamy mixture of ricotta, spinach, and egg, baked in a vibrant marinara sauce and finished with a sprinkle of melted low-fat mozzarella. Perfectly balanced for a light yet satisfying meal.

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NUTRITION

463kcal
Protein
37g
Fat
18.8g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

1 ounce dry Jumbo Pasta Shells

1/2 cup low-fat Ricotta Cheese

1 cup cooked Fresh Spinach

1 large Egg

1/2 cup low-sugar Marinara Sauce

1/4 cup shredded low-fat Mozzarella Cheese

1/2 teaspoon Garlic Powder

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. Drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, cooked spinach, egg, garlic powder, salt, and pepper. Mix thoroughly to form a creamy filling.

  • 4

    Stuff each pasta shell with a generous portion of the ricotta-spinach mixture.

  • 5

    Spread half of the marinara sauce in the bottom of a lightly greased baking dish.

  • 6

    Arrange the stuffed shells in the dish and pour the remaining marinara sauce evenly over the top.

  • 7

    Sprinkle the shredded low-fat mozzarella cheese over the dish.

  • 8

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

  • 9

    Remove from oven and let cool slightly 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

Indulge in a comforting dish of tender jumbo pasta shells filled with a creamy mixture of ricotta, spinach, and egg, baked in a vibrant marinara sauce and finished with a sprinkle of melted low-fat mozzarella. Perfectly balanced for a light yet satisfying meal.

NUTRITION

463kcal
Protein
37g
Fat
18.8g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

1 ounce dry Jumbo Pasta Shells

1/2 cup low-fat Ricotta Cheese

1 cup cooked Fresh Spinach

1 large Egg

1/2 cup low-sugar Marinara Sauce

1/4 cup shredded low-fat Mozzarella Cheese

1/2 teaspoon Garlic Powder

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. Drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, cooked spinach, egg, garlic powder, salt, and pepper. Mix thoroughly to form a creamy filling.

  • 4

    Stuff each pasta shell with a generous portion of the ricotta-spinach mixture.

  • 5

    Spread half of the marinara sauce in the bottom of a lightly greased baking dish.

  • 6

    Arrange the stuffed shells in the dish and pour the remaining marinara sauce evenly over the top.

  • 7

    Sprinkle the shredded low-fat mozzarella cheese over the dish.

  • 8

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

  • 9

    Remove from oven and let cool slightly before serving.