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

Delight in these tender jumbo pasta shells filled with a velvety blend of ricotta cheese, fresh spinach, and a hint of egg, baked in a lightly seasoned marinara sauce and finished with a sprinkle of parmesan. Each bite offers a harmonious balance of creamy, savory, and herby flavors that make it a comforting yet nutritious meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

447kcal
Protein
33.3g
Fat
12.6g
Carbs
54.4g

SERVINGS

1 serving

INGREDIENTS

2 ounces Jumbo Pasta Shells

1/2 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

1 large Egg

1/2 cup Marinara Sauce

1 tbsp Grated Parmesan Cheese

1/2 tsp Garlic Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the jumbo pasta shells in boiling salted water until al dente, then drain and set aside to cool slightly.

  • 3

    In a medium bowl, mix together the ricotta cheese, chopped fresh spinach, egg, garlic powder, and a pinch of salt and pepper.

  • 4

    Fill each pasta shell with the creamy ricotta-spinach mixture.

  • 5

    Spread half of the marinara sauce at the bottom of a baking dish, arrange the stuffed shells in a single layer, and then spoon the remaining sauce evenly over the top.

  • 6

    Sprinkle grated Parmesan cheese over the shells.

  • 7

    Bake in the preheated oven for 20-25 minutes until bubbly and heated through.

  • 8

    Allow the shells to 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

Delight in these tender jumbo pasta shells filled with a velvety blend of ricotta cheese, fresh spinach, and a hint of egg, baked in a lightly seasoned marinara sauce and finished with a sprinkle of parmesan. Each bite offers a harmonious balance of creamy, savory, and herby flavors that make it a comforting yet nutritious meal.

NUTRITION

447kcal
Protein
33.3g
Fat
12.6g
Carbs
54.4g

SERVINGS

1 serving

INGREDIENTS

2 ounces Jumbo Pasta Shells

1/2 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

1 large Egg

1/2 cup Marinara Sauce

1 tbsp Grated Parmesan Cheese

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the jumbo pasta shells in boiling salted water until al dente, then drain and set aside to cool slightly.

  • 3

    In a medium bowl, mix together the ricotta cheese, chopped fresh spinach, egg, garlic powder, and a pinch of salt and pepper.

  • 4

    Fill each pasta shell with the creamy ricotta-spinach mixture.

  • 5

    Spread half of the marinara sauce at the bottom of a baking dish, arrange the stuffed shells in a single layer, and then spoon the remaining sauce evenly over the top.

  • 6

    Sprinkle grated Parmesan cheese over the shells.

  • 7

    Bake in the preheated oven for 20-25 minutes until bubbly and heated through.

  • 8

    Allow the shells to cool for a few minutes before serving.