Baked Spinach Ricotta Stuffed Shells

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

Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Spinach Ricotta Stuffed Shells

Enjoy a comforting dish of jumbo pasta shells filled with a creamy spinach and ricotta blend, baked in a rich marinara sauce and topped with a light dusting of parmesan. A perfect balance of flavors and textures for a satisfying meal.

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NUTRITION

578kcal
Protein
34.2g
Fat
23.4g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

3 Jumbo Pasta Shells (approx. 75g total)

3/4 cup Low-Fat Ricotta Cheese (170g)

1 cup cooked Spinach (180g)

1/2 cup Marinara Sauce (125g)

1 tbsp Parmesan Cheese (5g)

1 clove Garlic

1 tsp Olive Oil

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.

  • 2

    Cook the jumbo pasta shells in a pot of salted boiling water until al dente. Drain and set aside.

  • 3

    In a skillet over medium heat, warm the olive oil and sauté the minced garlic for about 1 minute until fragrant.

  • 4

    Add the cooked spinach to the skillet and season lightly with salt and pepper. Stir for another minute.

  • 5

    In a medium bowl, combine the sautéed spinach and garlic with the low-fat ricotta cheese. Mix until well incorporated.

  • 6

    Stuff each cooked pasta shell with the spinach-ricotta mixture.

  • 7

    Spread half of the marinara sauce evenly on the bottom of the baking dish. Arrange the stuffed shells over the sauce in a single layer.

  • 8

    Pour the remaining marinara sauce over the shells and sprinkle the grated parmesan cheese on top.

  • 9

    Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is slightly browned and bubbly.

  • 10

    Remove from the oven and let it cool slightly before serving.

Baked Spinach Ricotta Stuffed Shells

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

Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Spinach Ricotta Stuffed Shells

Enjoy a comforting dish of jumbo pasta shells filled with a creamy spinach and ricotta blend, baked in a rich marinara sauce and topped with a light dusting of parmesan. A perfect balance of flavors and textures for a satisfying meal.

NUTRITION

578kcal
Protein
34.2g
Fat
23.4g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

3 Jumbo Pasta Shells (approx. 75g total)

3/4 cup Low-Fat Ricotta Cheese (170g)

1 cup cooked Spinach (180g)

1/2 cup Marinara Sauce (125g)

1 tbsp Parmesan Cheese (5g)

1 clove Garlic

1 tsp Olive Oil

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.

  • 2

    Cook the jumbo pasta shells in a pot of salted boiling water until al dente. Drain and set aside.

  • 3

    In a skillet over medium heat, warm the olive oil and sauté the minced garlic for about 1 minute until fragrant.

  • 4

    Add the cooked spinach to the skillet and season lightly with salt and pepper. Stir for another minute.

  • 5

    In a medium bowl, combine the sautéed spinach and garlic with the low-fat ricotta cheese. Mix until well incorporated.

  • 6

    Stuff each cooked pasta shell with the spinach-ricotta mixture.

  • 7

    Spread half of the marinara sauce evenly on the bottom of the baking dish. Arrange the stuffed shells over the sauce in a single layer.

  • 8

    Pour the remaining marinara sauce over the shells and sprinkle the grated parmesan cheese on top.

  • 9

    Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is slightly browned and bubbly.

  • 10

    Remove from the oven and let it cool slightly before serving.