Creamy Baked Spinach Ricotta Pasta

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

Creamy Baked Spinach Ricotta Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Baked Spinach Ricotta Pasta

Enjoy a comforting and flavorful dish that melds creamy low-fat ricotta with hearty whole wheat penne, tender chicken breast, and vibrant spinach. This baked pasta delivers a delightful texture with a balance of savory chicken, sweet caramelized onions, and aromatic garlic, all finished with a hint of olive oil. Perfect for a nourishing meal that fits your macros without compromising on taste.

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NUTRITION

534kcal
Protein
35.4g
Fat
18.6g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Penne Pasta (dry)

1/2 cup Low-Fat Ricotta Cheese

1 cup Fresh Spinach

2 oz Chicken Breast, diced and cooked

1/2 small Onion, diced

1 Garlic Clove, minced

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat penne pasta according to package instructions until al dente. Drain and set aside.

  • 3

    In a skillet, heat the olive oil over medium heat. Sauté the diced onion until softened, then add the minced garlic and cook until fragrant.

  • 4

    Add the diced, cooked chicken breast to the skillet and lightly warm through.

  • 5

    Mix in the fresh spinach and stir until just wilted.

  • 6

    In a large bowl, combine the cooked pasta, sautéed mixture, and low-fat ricotta cheese. Season with salt and pepper, stirring well to create a creamy consistency.

  • 7

    Transfer the mixture into a baking dish and bake for 15-20 minutes until heated through and slightly golden on top.

  • 8

    Remove from the oven, let it cool for a few minutes, and serve warm.

Creamy Baked Spinach Ricotta Pasta

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

Creamy Baked Spinach Ricotta Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Baked Spinach Ricotta Pasta

Enjoy a comforting and flavorful dish that melds creamy low-fat ricotta with hearty whole wheat penne, tender chicken breast, and vibrant spinach. This baked pasta delivers a delightful texture with a balance of savory chicken, sweet caramelized onions, and aromatic garlic, all finished with a hint of olive oil. Perfect for a nourishing meal that fits your macros without compromising on taste.

NUTRITION

534kcal
Protein
35.4g
Fat
18.6g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Penne Pasta (dry)

1/2 cup Low-Fat Ricotta Cheese

1 cup Fresh Spinach

2 oz Chicken Breast, diced and cooked

1/2 small Onion, diced

1 Garlic Clove, minced

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat penne pasta according to package instructions until al dente. Drain and set aside.

  • 3

    In a skillet, heat the olive oil over medium heat. Sauté the diced onion until softened, then add the minced garlic and cook until fragrant.

  • 4

    Add the diced, cooked chicken breast to the skillet and lightly warm through.

  • 5

    Mix in the fresh spinach and stir until just wilted.

  • 6

    In a large bowl, combine the cooked pasta, sautéed mixture, and low-fat ricotta cheese. Season with salt and pepper, stirring well to create a creamy consistency.

  • 7

    Transfer the mixture into a baking dish and bake for 15-20 minutes until heated through and slightly golden on top.

  • 8

    Remove from the oven, let it cool for a few minutes, and serve warm.