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 dish of jumbo pasta shells filled with a creamy blend of part-skim ricotta and spinach, baked in a zesty tomato sauce, and finished with a sprinkle of melted mozzarella and Parmesan for a delightful finish.

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NUTRITION

544kcal
Protein
31.8g
Fat
14.5g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

150g cooked Jumbo Pasta Shells

1/2 cup Part-Skim Ricotta Cheese (125g)

1 cup Fresh Spinach (30g)

1/2 cup Marinara Tomato Sauce (125g)

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

1 tbsp Grated Parmesan Cheese (5g)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, combine the part-skim ricotta cheese with fresh spinach. Season lightly with salt and pepper, mixing until well incorporated.

  • 4

    Spread a thin layer of marinara tomato sauce on the bottom of a baking dish.

  • 5

    Fill each cooked shell with a generous spoonful of the ricotta-spinach mixture and place them snugly in the baking dish.

  • 6

    Pour the remaining marinara sauce over the stuffed shells.

  • 7

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

  • 8

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

  • 9

    Remove from oven and let 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 dish of jumbo pasta shells filled with a creamy blend of part-skim ricotta and spinach, baked in a zesty tomato sauce, and finished with a sprinkle of melted mozzarella and Parmesan for a delightful finish.

NUTRITION

544kcal
Protein
31.8g
Fat
14.5g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

150g cooked Jumbo Pasta Shells

1/2 cup Part-Skim Ricotta Cheese (125g)

1 cup Fresh Spinach (30g)

1/2 cup Marinara Tomato Sauce (125g)

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

1 tbsp Grated Parmesan Cheese (5g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, combine the part-skim ricotta cheese with fresh spinach. Season lightly with salt and pepper, mixing until well incorporated.

  • 4

    Spread a thin layer of marinara tomato sauce on the bottom of a baking dish.

  • 5

    Fill each cooked shell with a generous spoonful of the ricotta-spinach mixture and place them snugly in the baking dish.

  • 6

    Pour the remaining marinara sauce over the stuffed shells.

  • 7

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

  • 8

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

  • 9

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