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

Enjoy a comforting and creamy baked pasta dish featuring whole wheat jumbo shells filled with a luscious blend of part-skim ricotta and low-fat cottage cheese, tossed with fresh spinach and a tangy marinara sauce, then finished with a hint of garlic and a sprinkle of Parmesan for a deliciously balanced meal.

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NUTRITION

528kcal
Protein
41.1g
Fat
19.3g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Jumbo Shells

1/2 cup Part-Skim Ricotta Cheese

1/2 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Marinara Sauce

1 tbsp Grated Parmesan Cheese

1/2 tsp Garlic Powder

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat jumbo shells in a large pot of boiling salted water until al dente, following package instructions. Drain and set aside.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese and low-fat cottage cheese. Stir in the fresh spinach, garlic powder, salt, and black pepper.

  • 4

    Gently toss the cooked shells with the cheese and spinach mixture, ensuring the pasta is evenly coated.

  • 5

    Place the stuffed shells in a lightly greased baking dish and spoon the marinara sauce evenly over the top.

  • 6

    Sprinkle the grated Parmesan cheese over the dish.

  • 7

    Bake in the preheated oven for 20-25 minutes until the sauce is bubbly and the cheese on top is slightly golden.

  • 8

    Remove from the oven and let it cool for a few minutes before serving.

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

Enjoy a comforting and creamy baked pasta dish featuring whole wheat jumbo shells filled with a luscious blend of part-skim ricotta and low-fat cottage cheese, tossed with fresh spinach and a tangy marinara sauce, then finished with a hint of garlic and a sprinkle of Parmesan for a deliciously balanced meal.

NUTRITION

528kcal
Protein
41.1g
Fat
19.3g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Jumbo Shells

1/2 cup Part-Skim Ricotta Cheese

1/2 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Marinara Sauce

1 tbsp Grated Parmesan Cheese

1/2 tsp Garlic Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat jumbo shells in a large pot of boiling salted water until al dente, following package instructions. Drain and set aside.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese and low-fat cottage cheese. Stir in the fresh spinach, garlic powder, salt, and black pepper.

  • 4

    Gently toss the cooked shells with the cheese and spinach mixture, ensuring the pasta is evenly coated.

  • 5

    Place the stuffed shells in a lightly greased baking dish and spoon the marinara sauce evenly over the top.

  • 6

    Sprinkle the grated Parmesan cheese over the dish.

  • 7

    Bake in the preheated oven for 20-25 minutes until the sauce is bubbly and the cheese on top is slightly golden.

  • 8

    Remove from the oven and let it cool for a few minutes before serving.