Creamy Baked Spinach Ricotta Stuffed Shells

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

Creamy Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Baked Spinach Ricotta Stuffed Shells

Enjoy this comforting dish featuring tender jumbo pasta shells stuffed with a creamy blend of ricotta, spinach, mozzarella, and a whole egg, all baked to perfection in a tangy marinara sauce and finished with a sprinkle of parmesan. It’s a satisfying meal with a lush melty texture and vibrant flavors.

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NUTRITION

531kcal
Protein
32.7g
Fat
23.3g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

80g cooked jumbo pasta shells

1/3 cup part-skim ricotta cheese (78g)

1 cup baby spinach (30g)

1/3 cup shredded part-skim mozzarella (37g)

1 whole egg

1/2 cup marinara sauce (125g)

1 tbsp grated parmesan cheese

1/2 tsp garlic powder

Salt and pepper to taste

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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 bowl, combine the ricotta cheese, baby spinach (chopped if needed), shredded mozzarella, whole egg, garlic powder, salt, and pepper. Mix until well blended.

  • 4

    Carefully stuff each cooked shell with the ricotta-spinach mixture.

  • 5

    Spread half of the marinara sauce on the bottom of a lightly greased baking dish. Arrange the stuffed shells in the dish in a single layer.

  • 6

    Pour the remaining marinara sauce over the shells and sprinkle with grated parmesan cheese.

  • 7

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is slightly golden.

  • 8

    Allow the dish to cool for a few minutes before serving.

Creamy Baked Spinach Ricotta Stuffed Shells

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

Creamy Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Baked Spinach Ricotta Stuffed Shells

Enjoy this comforting dish featuring tender jumbo pasta shells stuffed with a creamy blend of ricotta, spinach, mozzarella, and a whole egg, all baked to perfection in a tangy marinara sauce and finished with a sprinkle of parmesan. It’s a satisfying meal with a lush melty texture and vibrant flavors.

NUTRITION

531kcal
Protein
32.7g
Fat
23.3g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

80g cooked jumbo pasta shells

1/3 cup part-skim ricotta cheese (78g)

1 cup baby spinach (30g)

1/3 cup shredded part-skim mozzarella (37g)

1 whole egg

1/2 cup marinara sauce (125g)

1 tbsp grated parmesan cheese

1/2 tsp garlic powder

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.

  • 3

    In a bowl, combine the ricotta cheese, baby spinach (chopped if needed), shredded mozzarella, whole egg, garlic powder, salt, and pepper. Mix until well blended.

  • 4

    Carefully stuff each cooked shell with the ricotta-spinach mixture.

  • 5

    Spread half of the marinara sauce on the bottom of a lightly greased baking dish. Arrange the stuffed shells in the dish in a single layer.

  • 6

    Pour the remaining marinara sauce over the shells and sprinkle with grated parmesan cheese.

  • 7

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is slightly golden.

  • 8

    Allow the dish to cool for a few minutes before serving.