Creamy Baked Spinach Ricotta Stuffed Shells

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

Creamy Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Baked Spinach Ricotta Stuffed Shells

Enjoy a comforting and delicious baked pasta dish featuring tender jumbo shells filled with a creamy blend of ricotta and nutrient-packed spinach, all nestled in a rich marinara sauce and finished with a light sprinkle of melted mozzarella for a satisfyingly savory finish.

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NUTRITION

629kcal
Protein
36.3g
Fat
27.6g
Carbs
69.6g

SERVINGS

1 serving

INGREDIENTS

2 ounces Jumbo Pasta Shells (dry)

1/2 cup Part-Skim Ricotta Cheese

1 cup Cooked Spinach

1/2 cup Marinara Sauce

1/4 cup Shredded Part-Skim Mozzarella

2 cloves Garlic

1 teaspoon Olive Oil

1 teaspoon Dried Basil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a non-stick skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, about 1 minute.

  • 4

    Add cooked spinach to the skillet, stirring to combine with the garlic. Remove from heat.

  • 5

    In a mixing bowl, combine the ricotta cheese with the sautéed spinach and garlic. Stir in the dried basil, and season with salt and pepper to taste.

  • 6

    Fill each cooked shell with the ricotta-spinach mixture and arrange them in a lightly greased baking dish.

  • 7

    Pour the marinara sauce evenly over the stuffed shells, then sprinkle the top with shredded mozzarella cheese.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbling and the cheese is melted and lightly golden.

  • 9

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

Creamy Baked Spinach Ricotta Stuffed Shells

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

Creamy Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Baked Spinach Ricotta Stuffed Shells

Enjoy a comforting and delicious baked pasta dish featuring tender jumbo shells filled with a creamy blend of ricotta and nutrient-packed spinach, all nestled in a rich marinara sauce and finished with a light sprinkle of melted mozzarella for a satisfyingly savory finish.

NUTRITION

629kcal
Protein
36.3g
Fat
27.6g
Carbs
69.6g

SERVINGS

1 serving

INGREDIENTS

2 ounces Jumbo Pasta Shells (dry)

1/2 cup Part-Skim Ricotta Cheese

1 cup Cooked Spinach

1/2 cup Marinara Sauce

1/4 cup Shredded Part-Skim Mozzarella

2 cloves Garlic

1 teaspoon Olive Oil

1 teaspoon Dried Basil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a non-stick skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, about 1 minute.

  • 4

    Add cooked spinach to the skillet, stirring to combine with the garlic. Remove from heat.

  • 5

    In a mixing bowl, combine the ricotta cheese with the sautéed spinach and garlic. Stir in the dried basil, and season with salt and pepper to taste.

  • 6

    Fill each cooked shell with the ricotta-spinach mixture and arrange them in a lightly greased baking dish.

  • 7

    Pour the marinara sauce evenly over the stuffed shells, then sprinkle the top with shredded mozzarella cheese.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbling and the cheese is melted and lightly golden.

  • 9

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