Creamy Spinach Ricotta Baked Shells

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

Creamy Spinach Ricotta Baked Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Baked Shells

A comforting, creamy baked pasta dish featuring al dente jumbo shells enveloped in a luscious ricotta and spinach mixture, topped with a delicate layer of low‐fat mozzarella. Every bite delivers a satisfying blend of tender pasta and silky, tangy cheeses, perfect as a hearty dinner or a versatile meal for any time of day.

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NUTRITION

588kcal
Protein
35.1g
Fat
22.2g
Carbs
56.9g

SERVINGS

1 serving

INGREDIENTS

2 ounces Jumbo Pasta Shells (dry)

3/4 cup Part-Skim Ricotta Cheese

2 cups Fresh Spinach

1/4 cup Shredded Low-Fat Mozzarella Cheese

1/4 teaspoon Garlic Powder

1/4 teaspoon Dried Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside in a large mixing bowl.

  • 3

    In the bowl with the pasta, mix in the part-skim ricotta cheese and fresh spinach. Stir gently until the spinach begins to wilt and is evenly distributed.

  • 4

    Add garlic powder, dried basil, salt, and pepper to the mixture. Combine thoroughly to ensure the flavors meld.

  • 5

    Transfer the pasta and ricotta mixture into a lightly greased baking dish, spreading evenly.

  • 6

    Sprinkle the shredded low-fat mozzarella cheese over the top.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and starting to get a light golden color.

  • 8

    Remove from the oven and let sit for a few minutes before serving. Enjoy your creamy spinach ricotta baked shells!

Creamy Spinach Ricotta Baked Shells

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

Creamy Spinach Ricotta Baked Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Baked Shells

A comforting, creamy baked pasta dish featuring al dente jumbo shells enveloped in a luscious ricotta and spinach mixture, topped with a delicate layer of low‐fat mozzarella. Every bite delivers a satisfying blend of tender pasta and silky, tangy cheeses, perfect as a hearty dinner or a versatile meal for any time of day.

NUTRITION

588kcal
Protein
35.1g
Fat
22.2g
Carbs
56.9g

SERVINGS

1 serving

INGREDIENTS

2 ounces Jumbo Pasta Shells (dry)

3/4 cup Part-Skim Ricotta Cheese

2 cups Fresh Spinach

1/4 cup Shredded Low-Fat Mozzarella Cheese

1/4 teaspoon Garlic Powder

1/4 teaspoon Dried Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside in a large mixing bowl.

  • 3

    In the bowl with the pasta, mix in the part-skim ricotta cheese and fresh spinach. Stir gently until the spinach begins to wilt and is evenly distributed.

  • 4

    Add garlic powder, dried basil, salt, and pepper to the mixture. Combine thoroughly to ensure the flavors meld.

  • 5

    Transfer the pasta and ricotta mixture into a lightly greased baking dish, spreading evenly.

  • 6

    Sprinkle the shredded low-fat mozzarella cheese over the top.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and starting to get a light golden color.

  • 8

    Remove from the oven and let sit for a few minutes before serving. Enjoy your creamy spinach ricotta baked shells!