Baked Creamy Spinach and Ricotta Stuffed Shells

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

Baked Creamy Spinach and Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach and Ricotta Stuffed Shells

A comforting dish featuring jumbo pasta shells filled with a creamy blend of ricotta and garlic-infused spinach, topped with melty mozzarella and rich marinara sauce. Perfectly balanced to deliver a satisfying meal with a moderate protein boost and vibrant flavors in every bite.

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NUTRITION

549kcal
Protein
40.2g
Fat
27.7g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

4 jumbo pasta shells

1 cup part-skim ricotta cheese

1 cup fresh spinach

1/4 cup shredded mozzarella cheese

1/4 cup marinara sauce

1 tsp olive oil

1 garlic clove

1/2 tsp dried oregano

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small baking dish.

  • 2

    Cook the jumbo pasta shells in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

  • 3

    In a small skillet, warm the olive oil over medium heat and sauté the finely chopped garlic for 1-2 minutes until fragrant, taking care not to burn it.

  • 4

    In a mixing bowl, combine the part-skim ricotta cheese, fresh spinach (chopped if preferred), sautéed garlic, dried oregano, salt, and pepper. Mix until evenly incorporated.

  • 5

    Fill each pasta shell with the ricotta-spinach mixture and arrange them in the prepared baking dish.

  • 6

    Spoon marinara sauce evenly over the stuffed shells, then sprinkle the shredded mozzarella cheese on top.

  • 7

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

  • 8

    Allow the stuffed shells to cool slightly before serving.

Baked Creamy Spinach and Ricotta Stuffed Shells

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

Baked Creamy Spinach and Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach and Ricotta Stuffed Shells

A comforting dish featuring jumbo pasta shells filled with a creamy blend of ricotta and garlic-infused spinach, topped with melty mozzarella and rich marinara sauce. Perfectly balanced to deliver a satisfying meal with a moderate protein boost and vibrant flavors in every bite.

NUTRITION

549kcal
Protein
40.2g
Fat
27.7g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

4 jumbo pasta shells

1 cup part-skim ricotta cheese

1 cup fresh spinach

1/4 cup shredded mozzarella cheese

1/4 cup marinara sauce

1 tsp olive oil

1 garlic clove

1/2 tsp dried oregano

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small baking dish.

  • 2

    Cook the jumbo pasta shells in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

  • 3

    In a small skillet, warm the olive oil over medium heat and sauté the finely chopped garlic for 1-2 minutes until fragrant, taking care not to burn it.

  • 4

    In a mixing bowl, combine the part-skim ricotta cheese, fresh spinach (chopped if preferred), sautéed garlic, dried oregano, salt, and pepper. Mix until evenly incorporated.

  • 5

    Fill each pasta shell with the ricotta-spinach mixture and arrange them in the prepared baking dish.

  • 6

    Spoon marinara sauce evenly over the stuffed shells, then sprinkle the shredded mozzarella cheese on top.

  • 7

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

  • 8

    Allow the stuffed shells to cool slightly before serving.