Creamy Baked Spinach Ricotta Stuffed Shells

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

Creamy Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Baked Spinach Ricotta Stuffed Shells

Savor these luscious jumbo pasta shells filled with a creamy blend of ricotta, spinach, and melted cheeses, infused with a hint of garlic and egg to bind the flavors. Baked to perfection in a rich tomato sauce, this dish delivers a comforting yet refined meal experience suitable for any time of day.

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NUTRITION

539kcal
Protein
35.1g
Fat
20.6g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Jumbo Pasta Shells

1/2 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

1/4 cup Part-Skim Mozzarella, shredded

1 Large Egg

1 tbsp Grated Parmesan Cheese

1/2 cup Marinara Tomato Sauce

1 clove Garlic, minced

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a bowl, combine the part-skim ricotta cheese, fresh spinach (roughly chopped), minced garlic, egg, grated Parmesan, salt, and pepper. Mix until well blended.

  • 4

    Fill each cooled pasta shell generously with the ricotta and spinach mixture.

  • 5

    Arrange the stuffed shells in a baking dish and drizzle marinara tomato sauce evenly over the top.

  • 6

    Sprinkle the shredded part-skim mozzarella evenly over the sauce.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and slightly golden around the edges.

  • 8

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

Creamy Baked Spinach Ricotta Stuffed Shells

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

Creamy Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Baked Spinach Ricotta Stuffed Shells

Savor these luscious jumbo pasta shells filled with a creamy blend of ricotta, spinach, and melted cheeses, infused with a hint of garlic and egg to bind the flavors. Baked to perfection in a rich tomato sauce, this dish delivers a comforting yet refined meal experience suitable for any time of day.

NUTRITION

539kcal
Protein
35.1g
Fat
20.6g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Jumbo Pasta Shells

1/2 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

1/4 cup Part-Skim Mozzarella, shredded

1 Large Egg

1 tbsp Grated Parmesan Cheese

1/2 cup Marinara Tomato Sauce

1 clove Garlic, minced

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a bowl, combine the part-skim ricotta cheese, fresh spinach (roughly chopped), minced garlic, egg, grated Parmesan, salt, and pepper. Mix until well blended.

  • 4

    Fill each cooled pasta shell generously with the ricotta and spinach mixture.

  • 5

    Arrange the stuffed shells in a baking dish and drizzle marinara tomato sauce evenly over the top.

  • 6

    Sprinkle the shredded part-skim mozzarella evenly over the sauce.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and slightly golden around the edges.

  • 8

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