Hearty Baked Spinach Ricotta Stuffed Shells

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

Hearty Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Hearty Baked Spinach Ricotta Stuffed Shells

Enjoy a comforting and nutritious plate of baked stuffed shells featuring tender jumbo pasta shells filled with a creamy blend of part-skim ricotta and spinach, lightly seasoned with garlic and basil, and topped with a modest layer of low-fat mozzarella and rich tomato sauce.

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NUTRITION

497kcal
Protein
41.3g
Fat
16.6g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

4 Jumbo Pasta Shells

1/2 cup Part-Skim Ricotta Cheese

1 cup Cooked Spinach

1/4 cup Low-Fat Mozzarella Cheese (shredded)

1/2 cup Tomato Sauce

1/2 tsp Garlic Powder

1/2 tsp Dried Basil

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

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 to cool slightly.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese, cooked spinach, garlic powder, dried basil, salt, and pepper. Stir until well blended.

  • 4

    Gently stuff each pasta shell with the ricotta-spinach mixture using a spoon or piping bag.

  • 5

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

  • 6

    Pour the remaining tomato sauce over the shells, then sprinkle the low-fat mozzarella cheese evenly on top.

  • 7

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

  • 8

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

Hearty Baked Spinach Ricotta Stuffed Shells

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

Hearty Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Hearty Baked Spinach Ricotta Stuffed Shells

Enjoy a comforting and nutritious plate of baked stuffed shells featuring tender jumbo pasta shells filled with a creamy blend of part-skim ricotta and spinach, lightly seasoned with garlic and basil, and topped with a modest layer of low-fat mozzarella and rich tomato sauce.

NUTRITION

497kcal
Protein
41.3g
Fat
16.6g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

4 Jumbo Pasta Shells

1/2 cup Part-Skim Ricotta Cheese

1 cup Cooked Spinach

1/4 cup Low-Fat Mozzarella Cheese (shredded)

1/2 cup Tomato Sauce

1/2 tsp Garlic Powder

1/2 tsp Dried Basil

Salt and Pepper to taste

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 to cool slightly.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese, cooked spinach, garlic powder, dried basil, salt, and pepper. Stir until well blended.

  • 4

    Gently stuff each pasta shell with the ricotta-spinach mixture using a spoon or piping bag.

  • 5

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

  • 6

    Pour the remaining tomato sauce over the shells, then sprinkle the low-fat mozzarella cheese evenly on top.

  • 7

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

  • 8

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