Lean Beef and Ricotta Stuffed Shells with Roasted Broccoli

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

Lean Beef and Ricotta Stuffed Shells with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lean Beef and Ricotta Stuffed Shells with Roasted Broccoli

Savor a wholesome dinner featuring tender lean beef and creamy ricotta stuffed into perfectly cooked jumbo pasta shells, smothered with a light marinara sauce and accompanied by crisp roasted broccoli. This dish delivers a comforting blend of flavors and textures with every bite.

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NUTRITION

500kcal
Protein
46g
Fat
22g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1/4 cup Low-Fat Ricotta Cheese

4 Jumbo Pasta Shells (cooked)

1/4 cup Marinara Sauce

1 cup Broccoli Florets

1 tsp Olive Oil

Dash Italian Seasoning

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a skillet over medium heat, cook the lean ground beef until browned, seasoning with salt, pepper, and a dash of Italian seasoning. Once cooked, drain any excess fat.

  • 3

    Mix the cooked beef with the low-fat ricotta cheese in a bowl. Adjust seasoning if needed.

  • 4

    Fill each cooked jumbo pasta shell with the beef and ricotta mixture. Place the stuffed shells in an oven-safe baking dish and spoon a light layer of marinara sauce over them.

  • 5

    In a separate bowl, toss the broccoli florets with olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 6

    Place both the stuffed shells (in their baking dish) and the broccoli sheet in the oven. Roast the broccoli for about 15-18 minutes until tender and slightly crispy along the edges, and bake the shells for 20 minutes until heated through.

  • 7

    Serve the stuffed shells with a side of roasted broccoli and an extra drizzle of marinara if desired.

Lean Beef and Ricotta Stuffed Shells with Roasted Broccoli

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

Lean Beef and Ricotta Stuffed Shells with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lean Beef and Ricotta Stuffed Shells with Roasted Broccoli

Savor a wholesome dinner featuring tender lean beef and creamy ricotta stuffed into perfectly cooked jumbo pasta shells, smothered with a light marinara sauce and accompanied by crisp roasted broccoli. This dish delivers a comforting blend of flavors and textures with every bite.

NUTRITION

500kcal
Protein
46g
Fat
22g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1/4 cup Low-Fat Ricotta Cheese

4 Jumbo Pasta Shells (cooked)

1/4 cup Marinara Sauce

1 cup Broccoli Florets

1 tsp Olive Oil

Dash Italian Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a skillet over medium heat, cook the lean ground beef until browned, seasoning with salt, pepper, and a dash of Italian seasoning. Once cooked, drain any excess fat.

  • 3

    Mix the cooked beef with the low-fat ricotta cheese in a bowl. Adjust seasoning if needed.

  • 4

    Fill each cooked jumbo pasta shell with the beef and ricotta mixture. Place the stuffed shells in an oven-safe baking dish and spoon a light layer of marinara sauce over them.

  • 5

    In a separate bowl, toss the broccoli florets with olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 6

    Place both the stuffed shells (in their baking dish) and the broccoli sheet in the oven. Roast the broccoli for about 15-18 minutes until tender and slightly crispy along the edges, and bake the shells for 20 minutes until heated through.

  • 7

    Serve the stuffed shells with a side of roasted broccoli and an extra drizzle of marinara if desired.