Healthy Baked Spinach & Ricotta Stuffed Shells with Marinara and Greens

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

Healthy Baked Spinach & Ricotta Stuffed Shells with Marinara and Greens

YOUR SOLIN GENERATED RECIPE

Healthy Baked Spinach & Ricotta Stuffed Shells with Marinara and Greens

Indulge in these wholesome baked shells, generously stuffed with a light mixture of low‐fat ricotta, vibrant spinach, and tender shredded chicken breast. Baked in a rich, homemade marinara sauce and paired with a fresh spinach salad drizzled with a hint of olive oil, this dish delivers a delicious, balanced meal that celebrates clean, nutritious flavors.

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NUTRITION

511kcal
Protein
40.7g
Fat
17.2g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

4 Jumbo Pasta Shells (approx. 80g)

1/2 cup Low-Fat Ricotta Cheese (124g)

1 cup Fresh Baby Spinach, chopped (30g)

1/2 cup Marinara Sauce (125g)

2 oz Grilled Chicken Breast, shredded (56g)

2 cups Baby Spinach (salad greens, 60g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a medium bowl, combine the low-fat ricotta cheese, chopped fresh spinach, and shredded grilled chicken. Mix until well blended.

  • 4

    Stuff each cooked shell generously with the ricotta mixture and arrange them in a lightly greased baking dish.

  • 5

    Pour the marinara sauce evenly over the stuffed shells.

  • 6

    Bake in the preheated oven for 20-25 minutes, until the shells are heated through and the sauce is bubbly.

  • 7

    Meanwhile, toss the baby spinach salad greens with olive oil.

  • 8

    Serve the baked stuffed shells hot, paired with the fresh spinach salad on the side.

Healthy Baked Spinach & Ricotta Stuffed Shells with Marinara and Greens

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

Healthy Baked Spinach & Ricotta Stuffed Shells with Marinara and Greens

YOUR SOLIN GENERATED RECIPE

Healthy Baked Spinach & Ricotta Stuffed Shells with Marinara and Greens

Indulge in these wholesome baked shells, generously stuffed with a light mixture of low‐fat ricotta, vibrant spinach, and tender shredded chicken breast. Baked in a rich, homemade marinara sauce and paired with a fresh spinach salad drizzled with a hint of olive oil, this dish delivers a delicious, balanced meal that celebrates clean, nutritious flavors.

NUTRITION

511kcal
Protein
40.7g
Fat
17.2g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

4 Jumbo Pasta Shells (approx. 80g)

1/2 cup Low-Fat Ricotta Cheese (124g)

1 cup Fresh Baby Spinach, chopped (30g)

1/2 cup Marinara Sauce (125g)

2 oz Grilled Chicken Breast, shredded (56g)

2 cups Baby Spinach (salad greens, 60g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a medium bowl, combine the low-fat ricotta cheese, chopped fresh spinach, and shredded grilled chicken. Mix until well blended.

  • 4

    Stuff each cooked shell generously with the ricotta mixture and arrange them in a lightly greased baking dish.

  • 5

    Pour the marinara sauce evenly over the stuffed shells.

  • 6

    Bake in the preheated oven for 20-25 minutes, until the shells are heated through and the sauce is bubbly.

  • 7

    Meanwhile, toss the baby spinach salad greens with olive oil.

  • 8

    Serve the baked stuffed shells hot, paired with the fresh spinach salad on the side.