Baked Creamy Spinach Ricotta Stuffed Shells

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

Baked Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Ricotta Stuffed Shells

Enjoy a comforting plate of baked pasta shells filled with a creamy ricotta and spinach mixture, enhanced by lean ground turkey and topped with melted mozzarella and rich marinara sauce. This dish offers a balanced blend of flavors, textures, and a touch of garlic for a warm, home-cooked feel.

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NUTRITION

501kcal
Protein
46.1g
Fat
12.1g
Carbs
56.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Jumbo Pasta Shells (≈140g)

1/3 cup Part-skim Ricotta Cheese (≈80g)

1/4 cup shredded Part-skim Mozzarella Cheese (≈28g)

1 cup Fresh Spinach (≈30g)

3 ounces Lean Ground Turkey (≈85g)

1/2 cup Marinara Tomato Sauce (≈125g)

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a pot of salted water to a boil and cook the jumbo pasta shells until al dente. Drain and set aside.

  • 3

    In a skillet over medium heat, cook the lean ground turkey until browned. Add the minced garlic and cook for an additional 1-2 minutes.

  • 4

    Stir in the fresh spinach into the skillet with turkey and allow it to wilt slightly.

  • 5

    In a mixing bowl, combine the part-skim ricotta cheese with the cooked turkey and spinach mixture. Season with salt and pepper to taste.

  • 6

    Stuff each cooked pasta shell with the ricotta mixture and arrange them in a baking dish.

  • 7

    Pour the marinara tomato sauce evenly over the stuffed shells and sprinkle the shredded mozzarella cheese on top.

  • 8

    Bake in the preheated oven for 20-25 minutes, until the cheese is melted and the dish is heated through.

  • 9

    Allow the shells to cool slightly before serving.

Baked Creamy Spinach Ricotta Stuffed Shells

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

Baked Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Ricotta Stuffed Shells

Enjoy a comforting plate of baked pasta shells filled with a creamy ricotta and spinach mixture, enhanced by lean ground turkey and topped with melted mozzarella and rich marinara sauce. This dish offers a balanced blend of flavors, textures, and a touch of garlic for a warm, home-cooked feel.

NUTRITION

501kcal
Protein
46.1g
Fat
12.1g
Carbs
56.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Jumbo Pasta Shells (≈140g)

1/3 cup Part-skim Ricotta Cheese (≈80g)

1/4 cup shredded Part-skim Mozzarella Cheese (≈28g)

1 cup Fresh Spinach (≈30g)

3 ounces Lean Ground Turkey (≈85g)

1/2 cup Marinara Tomato Sauce (≈125g)

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a pot of salted water to a boil and cook the jumbo pasta shells until al dente. Drain and set aside.

  • 3

    In a skillet over medium heat, cook the lean ground turkey until browned. Add the minced garlic and cook for an additional 1-2 minutes.

  • 4

    Stir in the fresh spinach into the skillet with turkey and allow it to wilt slightly.

  • 5

    In a mixing bowl, combine the part-skim ricotta cheese with the cooked turkey and spinach mixture. Season with salt and pepper to taste.

  • 6

    Stuff each cooked pasta shell with the ricotta mixture and arrange them in a baking dish.

  • 7

    Pour the marinara tomato sauce evenly over the stuffed shells and sprinkle the shredded mozzarella cheese on top.

  • 8

    Bake in the preheated oven for 20-25 minutes, until the cheese is melted and the dish is heated through.

  • 9

    Allow the shells to cool slightly before serving.