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 these delicately baked jumbo pasta shells filled with a creamy ricotta and spinach mixture, smothered in a rich marinara sauce and topped with melted mozzarella and a sprinkle of Parmesan. Perfectly balanced in flavor and texture, this dish offers a satisfying meal that's both comforting and nutritious.

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NUTRITION

467kcal
Protein
31.9g
Fat
13.1g
Carbs
58.1g

SERVINGS

1 serving

INGREDIENTS

4 Jumbo Pasta Shells (~85g total)

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

1 cup Fresh Spinach (chopped, ~30g)

1/2 cup Marinara Sauce (~123g)

1 oz Part-Skim Mozzarella Cheese (~28g)

1 tbsp Grated Parmesan Cheese (~5g)

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PREPARATION

  • 1

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

  • 2

    Cook the jumbo pasta shells in boiling salted water until al dente. Drain and set aside to cool slightly.

  • 3

    In a bowl, combine the part-skim ricotta cheese with chopped fresh spinach, mixing until evenly incorporated.

  • 4

    Stuff each pasta shell with a generous spoonful of the ricotta-spinnach mixture, being careful not to overfill them.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish in a single layer.

  • 6

    Pour the remaining marinara sauce evenly over the shells.

  • 7

    Sprinkle the part-skim mozzarella cheese on top, followed by a light dusting of grated Parmesan cheese.

  • 8

    Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.

  • 9

    Allow to cool slightly before serving and enjoy your flavorful meal.

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 these delicately baked jumbo pasta shells filled with a creamy ricotta and spinach mixture, smothered in a rich marinara sauce and topped with melted mozzarella and a sprinkle of Parmesan. Perfectly balanced in flavor and texture, this dish offers a satisfying meal that's both comforting and nutritious.

NUTRITION

467kcal
Protein
31.9g
Fat
13.1g
Carbs
58.1g

SERVINGS

1 serving

INGREDIENTS

4 Jumbo Pasta Shells (~85g total)

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

1 cup Fresh Spinach (chopped, ~30g)

1/2 cup Marinara Sauce (~123g)

1 oz Part-Skim Mozzarella Cheese (~28g)

1 tbsp Grated Parmesan Cheese (~5g)

PREPARATION

  • 1

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

  • 2

    Cook the jumbo pasta shells in boiling salted water until al dente. Drain and set aside to cool slightly.

  • 3

    In a bowl, combine the part-skim ricotta cheese with chopped fresh spinach, mixing until evenly incorporated.

  • 4

    Stuff each pasta shell with a generous spoonful of the ricotta-spinnach mixture, being careful not to overfill them.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish in a single layer.

  • 6

    Pour the remaining marinara sauce evenly over the shells.

  • 7

    Sprinkle the part-skim mozzarella cheese on top, followed by a light dusting of grated Parmesan cheese.

  • 8

    Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.

  • 9

    Allow to cool slightly before serving and enjoy your flavorful meal.