Hearty Creamy Spinach Ricotta Stuffed Shells

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

Hearty Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Hearty Creamy Spinach Ricotta Stuffed Shells

Enjoy these comforting stuffed shells filled with a creamy blend of part-skim ricotta, savory spinach, and tender shredded chicken breast. Enhanced with a touch of egg and parmesan for extra richness, all nestled in al dente jumbo pasta shells and topped with a lightly seasoned tomato sauce. A perfect balance of flavor and nourishment for a satisfying meal.

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NUTRITION

403kcal
Protein
36.7g
Fat
12.8g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5 jumbo pasta shells (70g cooked equivalent per serving)

1/2 cup part-skim ricotta cheese (120g) per serving

1 cup cooked spinach (40g)

2 oz shredded chicken breast (56g)

1/4 egg (approx. 13g)

1 tbsp grated Parmesan cheese (5g)

1/4 cup low-sugar tomato sauce (60g)

1 clove minced garlic

Salt and pepper to taste

1 tsp dried basil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

  • 3

    In a skillet over medium heat, sauté minced garlic in a small amount of olive oil until fragrant. Add the cooked spinach and warm through. Season lightly with salt, pepper, and dried basil.

  • 4

    In a large bowl, combine the part-skim ricotta cheese, cooked spinach and garlic mixture, shredded chicken breast, beaten egg (using about 1/4 of a whole egg per serving, mixed in across the batch), and grated Parmesan cheese. Mix until well incorporated.

  • 5

    Fill each cooked pasta shell with the creamy ricotta-spinach-chicken mixture.

  • 6

    Spread a thin layer of low-sugar tomato sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish and spoon a little extra tomato sauce over the top of each shell.

  • 7

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, allowing the top to lightly brown.

  • 8

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

Hearty Creamy Spinach Ricotta Stuffed Shells

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

Hearty Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Hearty Creamy Spinach Ricotta Stuffed Shells

Enjoy these comforting stuffed shells filled with a creamy blend of part-skim ricotta, savory spinach, and tender shredded chicken breast. Enhanced with a touch of egg and parmesan for extra richness, all nestled in al dente jumbo pasta shells and topped with a lightly seasoned tomato sauce. A perfect balance of flavor and nourishment for a satisfying meal.

NUTRITION

403kcal
Protein
36.7g
Fat
12.8g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5 jumbo pasta shells (70g cooked equivalent per serving)

1/2 cup part-skim ricotta cheese (120g) per serving

1 cup cooked spinach (40g)

2 oz shredded chicken breast (56g)

1/4 egg (approx. 13g)

1 tbsp grated Parmesan cheese (5g)

1/4 cup low-sugar tomato sauce (60g)

1 clove minced garlic

Salt and pepper to taste

1 tsp dried basil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

  • 3

    In a skillet over medium heat, sauté minced garlic in a small amount of olive oil until fragrant. Add the cooked spinach and warm through. Season lightly with salt, pepper, and dried basil.

  • 4

    In a large bowl, combine the part-skim ricotta cheese, cooked spinach and garlic mixture, shredded chicken breast, beaten egg (using about 1/4 of a whole egg per serving, mixed in across the batch), and grated Parmesan cheese. Mix until well incorporated.

  • 5

    Fill each cooked pasta shell with the creamy ricotta-spinach-chicken mixture.

  • 6

    Spread a thin layer of low-sugar tomato sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish and spoon a little extra tomato sauce over the top of each shell.

  • 7

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, allowing the top to lightly brown.

  • 8

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