Creamy Spinach Ricotta Baked Pasta Shells

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

Creamy Spinach Ricotta Baked Pasta Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Baked Pasta Shells

Enjoy a comforting and creamy baked pasta featuring tender jumbo shells filled with a luscious blend of part-skim ricotta, melty mozzarella, and fresh spinach, all enveloped in a rich tomato sauce. This dish delivers a harmonious balance of flavors and textures—a satisfying meal that's both hearty and light.

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NUTRITION

574kcal
Protein
32.5g
Fat
16.2g
Carbs
62.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Jumbo Pasta Shells (cooked, ~140g)

1/2 cup Part-Skim Ricotta Cheese (~124g)

1/3 cup Part-Skim Mozzarella Cheese, shredded (~37g)

1 cup Fresh Spinach (raw, ~30g)

1/4 cup Tomato Sauce (~62g)

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

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

  • 3

    In a bowl, mix the part-skim ricotta cheese, shredded mozzarella, garlic powder, onion powder, salt, and pepper until well combined.

  • 4

    Fold in the fresh spinach and tomato sauce into the cheese mixture.

  • 5

    Stuff each cooked pasta shell generously with the ricotta and spinach filling and arrange them in a lightly greased baking dish.

  • 6

    Bake in the preheated oven for 20-25 minutes, until the filling is bubbly and the tops start to turn lightly golden.

  • 7

    Remove from the oven and let cool slightly before serving.

Creamy Spinach Ricotta Baked Pasta Shells

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

Creamy Spinach Ricotta Baked Pasta Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Baked Pasta Shells

Enjoy a comforting and creamy baked pasta featuring tender jumbo shells filled with a luscious blend of part-skim ricotta, melty mozzarella, and fresh spinach, all enveloped in a rich tomato sauce. This dish delivers a harmonious balance of flavors and textures—a satisfying meal that's both hearty and light.

NUTRITION

574kcal
Protein
32.5g
Fat
16.2g
Carbs
62.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Jumbo Pasta Shells (cooked, ~140g)

1/2 cup Part-Skim Ricotta Cheese (~124g)

1/3 cup Part-Skim Mozzarella Cheese, shredded (~37g)

1 cup Fresh Spinach (raw, ~30g)

1/4 cup Tomato Sauce (~62g)

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

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

  • 3

    In a bowl, mix the part-skim ricotta cheese, shredded mozzarella, garlic powder, onion powder, salt, and pepper until well combined.

  • 4

    Fold in the fresh spinach and tomato sauce into the cheese mixture.

  • 5

    Stuff each cooked pasta shell generously with the ricotta and spinach filling and arrange them in a lightly greased baking dish.

  • 6

    Bake in the preheated oven for 20-25 minutes, until the filling is bubbly and the tops start to turn lightly golden.

  • 7

    Remove from the oven and let cool slightly before serving.