Baked Spinach Ricotta Stuffed Shells

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

Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Spinach Ricotta Stuffed Shells

Enjoy a comforting plate of baked pasta shells filled with a creamy, lighter ricotta and spinach mixture. This dish offers a harmonious blend of textures and flavors, with tender jumbo shells, a vibrant burst of spinach, and a mild blend of cheeses baked to bubbly perfection in a rich marinara sauce.

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NUTRITION

522kcal
Protein
31.6g
Fat
22.1g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

1 serving Jumbo Pasta Shells (≈90g cooked)

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

1 cup Fresh Spinach, chopped (≈30g)

1 Large Egg

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

1/2 cup Marinara Sauce (≈125g)

1 Garlic Clove

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PREPARATION

  • 1

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

  • 2

    Cook the jumbo pasta shells in a large pot of salted boiling water until al dente, then drain and set aside.

  • 3

    In a bowl, mix together the part-skim ricotta, chopped spinach, and an egg. Mince the garlic and stir it into the mixture for added flavor.

  • 4

    Carefully stuff each shell with the ricotta-spinach mixture.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish and pour the remaining marinara sauce evenly over the top.

  • 6

    Sprinkle the shredded mozzarella cheese over the shells.

  • 7

    Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and slightly golden.

  • 8

    Let the dish cool for a few minutes before serving.

Baked Spinach Ricotta Stuffed Shells

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

Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Spinach Ricotta Stuffed Shells

Enjoy a comforting plate of baked pasta shells filled with a creamy, lighter ricotta and spinach mixture. This dish offers a harmonious blend of textures and flavors, with tender jumbo shells, a vibrant burst of spinach, and a mild blend of cheeses baked to bubbly perfection in a rich marinara sauce.

NUTRITION

522kcal
Protein
31.6g
Fat
22.1g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

1 serving Jumbo Pasta Shells (≈90g cooked)

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

1 cup Fresh Spinach, chopped (≈30g)

1 Large Egg

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

1/2 cup Marinara Sauce (≈125g)

1 Garlic Clove

PREPARATION

  • 1

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

  • 2

    Cook the jumbo pasta shells in a large pot of salted boiling water until al dente, then drain and set aside.

  • 3

    In a bowl, mix together the part-skim ricotta, chopped spinach, and an egg. Mince the garlic and stir it into the mixture for added flavor.

  • 4

    Carefully stuff each shell with the ricotta-spinach mixture.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish and pour the remaining marinara sauce evenly over the top.

  • 6

    Sprinkle the shredded mozzarella cheese over the shells.

  • 7

    Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and slightly golden.

  • 8

    Let the dish cool for a few minutes before serving.