Creamy Baked Spinach and Ricotta Stuffed Shells

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

Creamy Baked Spinach and Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Baked Spinach and Ricotta Stuffed Shells

Enjoy a comforting dish featuring tender jumbo pasta shells filled with a creamy blend of ricotta and fresh spinach, lightly topped with marinara sauce and a sprinkle of part-skim mozzarella. A warm, satisfying meal that pairs rich flavors with a clean twist for a balanced dining experience.

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NUTRITION

521kcal
Protein
32g
Fat
11g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Jumbo Pasta Shells (≈140g)

1/3 cup Part-Skim Ricotta Cheese (≈82g)

1 cup cooked Fresh Spinach (≈180g)

1/2 cup Marinara Sauce (≈125g)

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

Try 3 days free, then $12.99 / mo.

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 according to package instructions until al dente. Drain and set aside.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese and cooked spinach. Mix until evenly blended. Season with a pinch of salt and pepper if desired.

  • 4

    Coat each cooked shell with a small amount of marinara sauce, then fill with the ricotta-spinach mixture.

  • 5

    Place the stuffed shells in a baking dish and drizzle the remaining marinara sauce over them.

  • 6

    Sprinkle the shredded mozzarella evenly on top.

  • 7

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

  • 8

    Allow to cool slightly before serving, and enjoy your creamy baked stuffed shells!

Creamy Baked Spinach and Ricotta Stuffed Shells

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

Creamy Baked Spinach and Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Baked Spinach and Ricotta Stuffed Shells

Enjoy a comforting dish featuring tender jumbo pasta shells filled with a creamy blend of ricotta and fresh spinach, lightly topped with marinara sauce and a sprinkle of part-skim mozzarella. A warm, satisfying meal that pairs rich flavors with a clean twist for a balanced dining experience.

NUTRITION

521kcal
Protein
32g
Fat
11g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Jumbo Pasta Shells (≈140g)

1/3 cup Part-Skim Ricotta Cheese (≈82g)

1 cup cooked Fresh Spinach (≈180g)

1/2 cup Marinara Sauce (≈125g)

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

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 according to package instructions until al dente. Drain and set aside.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese and cooked spinach. Mix until evenly blended. Season with a pinch of salt and pepper if desired.

  • 4

    Coat each cooked shell with a small amount of marinara sauce, then fill with the ricotta-spinach mixture.

  • 5

    Place the stuffed shells in a baking dish and drizzle the remaining marinara sauce over them.

  • 6

    Sprinkle the shredded mozzarella evenly on top.

  • 7

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

  • 8

    Allow to cool slightly before serving, and enjoy your creamy baked stuffed shells!