Baked Creamy Ricotta-Spinach Stuffed Shells with Zesty Marinara

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

Baked Creamy Ricotta-Spinach Stuffed Shells with Zesty Marinara

YOUR SOLIN GENERATED RECIPE

Baked Creamy Ricotta-Spinach Stuffed Shells with Zesty Marinara

Enjoy a comforting dish featuring tender jumbo pasta shells filled with a creamy mixture of part-skim ricotta, fresh spinach, and a whole egg for added richness, all baked under a zesty marinara sauce and finished with a sprinkle of Parmesan. This dish delivers satisfying flavors with a balanced profile perfect for a wholesome dinner.

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NUTRITION

520kcal
Protein
31.5g
Fat
19.8g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

4 Jumbo Pasta Shells (approx. 50g dried total)

1/2 cup Part-Skim Ricotta Cheese (124g)

1 cup Fresh Spinach

1 Whole Egg

1/2 cup Marinara Sauce

1 tbsp Grated Parmesan Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Boil a large pot of water and cook the jumbo pasta shells until just al dente, then drain and set aside.

  • 2

    In a mixing bowl, combine the ricotta cheese, fresh spinach (chopped if preferred), and the whole egg. Stir until the mixture is smooth and well blended.

  • 3

    Stuff each cooked shell with a generous spoonful of the ricotta-spinach mixture.

  • 4

    Spread a thin layer of marinara sauce at the bottom of a lightly greased baking dish. Arrange the stuffed shells in a single layer over the sauce.

  • 5

    Pour the remaining marinara sauce evenly over the shells and sprinkle with grated Parmesan cheese.

  • 6

    Bake in the preheated oven for about 20-25 minutes until the dish is heated through and the top is lightly golden.

  • 7

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

Baked Creamy Ricotta-Spinach Stuffed Shells with Zesty Marinara

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

Baked Creamy Ricotta-Spinach Stuffed Shells with Zesty Marinara

YOUR SOLIN GENERATED RECIPE

Baked Creamy Ricotta-Spinach Stuffed Shells with Zesty Marinara

Enjoy a comforting dish featuring tender jumbo pasta shells filled with a creamy mixture of part-skim ricotta, fresh spinach, and a whole egg for added richness, all baked under a zesty marinara sauce and finished with a sprinkle of Parmesan. This dish delivers satisfying flavors with a balanced profile perfect for a wholesome dinner.

NUTRITION

520kcal
Protein
31.5g
Fat
19.8g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

4 Jumbo Pasta Shells (approx. 50g dried total)

1/2 cup Part-Skim Ricotta Cheese (124g)

1 cup Fresh Spinach

1 Whole Egg

1/2 cup Marinara Sauce

1 tbsp Grated Parmesan Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Boil a large pot of water and cook the jumbo pasta shells until just al dente, then drain and set aside.

  • 2

    In a mixing bowl, combine the ricotta cheese, fresh spinach (chopped if preferred), and the whole egg. Stir until the mixture is smooth and well blended.

  • 3

    Stuff each cooked shell with a generous spoonful of the ricotta-spinach mixture.

  • 4

    Spread a thin layer of marinara sauce at the bottom of a lightly greased baking dish. Arrange the stuffed shells in a single layer over the sauce.

  • 5

    Pour the remaining marinara sauce evenly over the shells and sprinkle with grated Parmesan cheese.

  • 6

    Bake in the preheated oven for about 20-25 minutes until the dish is heated through and the top is lightly golden.

  • 7

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