Name: Baked Spinach Ricotta Stuffed Shells
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 Jumbo Pasta Shells; 1/2 cup Part-Skim Ricotta Cheese; 1 cup Cooked Spinach; 1/4 cup No Salt Added Tomato Sauce; 2 tablespoons Part-Skim Mozzarella Cheese; 1 large Egg

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

YOUR SOLIN GENERATED RECIPE

Baked Spinach Ricotta Stuffed Shells

A comforting and flavorful dish featuring jumbo pasta shells filled with a creamy ricotta and spinach mixture, lightly baked in a zesty tomato sauce and finished with a sprinkling of melted part-skim mozzarella. The blend of textures and rich flavors makes this dish a satisfying meal for dinner.

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NUTRITION

Protein

34g

Fat

24g

Carbs

46g

SERVINGS

1 serving

INGREDIENTS

6 Jumbo Pasta Shells

1/2 cup Part-Skim Ricotta Cheese

1 cup Cooked Spinach

1/4 cup No Salt Added Tomato Sauce

2 tablespoons Part-Skim Mozzarella Cheese

1 large Egg

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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, then drain and set aside.
3
In a mixing bowl, combine the ricotta cheese, cooked spinach, and egg. Stir until well blended. Season with salt, pepper, and your favorite herbs if desired.
4
Lightly coat a baking dish with non-stick spray and spread a thin layer of tomato sauce on the bottom.
5
Stuff each pasta shell with the ricotta-spinach mixture and arrange them in the baking dish.
6
Pour the remaining tomato sauce evenly over the stuffed shells and sprinkle the shredded mozzarella on top.
7
Bake in the preheated oven for 20-25 minutes until the sauce is bubbly and the cheese is melted and slightly golden.
8
Allow the dish to cool for a few minutes before serving.