Baked Spinach Ricotta Stuffed Shells

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

Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Spinach Ricotta Stuffed Shells

Enjoy a comforting plate of baked pasta shells filled with a creamy, light ricotta and vibrant spinach mixture, topped with a rich tomato marinara and a sprinkle of low-fat mozzarella. This dish melds savory herbs and velvety cheeses for an inviting twist on a classic Italian favorite.

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NUTRITION

494kcal
Protein
31.2g
Fat
17.5g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

3 Jumbo Pasta Shells

1 cup Cooked Spinach

1/3 cup Low-Fat Ricotta Cheese

1/4 cup Low-Fat Mozzarella Cheese, shredded

1/2 cup Marinara Sauce

1 clove Garlic

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a small pan, heat the olive oil over medium heat. Sauté the minced garlic for about 1 minute until fragrant.

  • 4

    Add the cooked spinach to the pan with garlic, stirring to combine. Season lightly with salt and pepper, then remove from heat.

  • 5

    In a bowl, combine the spinach mixture with the low-fat ricotta cheese. Mix in half of the shredded mozzarella and season with salt and pepper as desired.

  • 6

    Stuff each cooked pasta shell with the ricotta-spinach mixture.

  • 7

    Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish and spoon the remaining marinara sauce on top.

  • 8

    Sprinkle the rest of the mozzarella cheese over the shells.

  • 9

    Bake in the preheated oven for 18-20 minutes until the cheese is melted and bubbly.

  • 10

    Allow to cool for a few minutes before serving.

Baked Spinach Ricotta Stuffed Shells

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

Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Spinach Ricotta Stuffed Shells

Enjoy a comforting plate of baked pasta shells filled with a creamy, light ricotta and vibrant spinach mixture, topped with a rich tomato marinara and a sprinkle of low-fat mozzarella. This dish melds savory herbs and velvety cheeses for an inviting twist on a classic Italian favorite.

NUTRITION

494kcal
Protein
31.2g
Fat
17.5g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

3 Jumbo Pasta Shells

1 cup Cooked Spinach

1/3 cup Low-Fat Ricotta Cheese

1/4 cup Low-Fat Mozzarella Cheese, shredded

1/2 cup Marinara Sauce

1 clove Garlic

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a small pan, heat the olive oil over medium heat. Sauté the minced garlic for about 1 minute until fragrant.

  • 4

    Add the cooked spinach to the pan with garlic, stirring to combine. Season lightly with salt and pepper, then remove from heat.

  • 5

    In a bowl, combine the spinach mixture with the low-fat ricotta cheese. Mix in half of the shredded mozzarella and season with salt and pepper as desired.

  • 6

    Stuff each cooked pasta shell with the ricotta-spinach mixture.

  • 7

    Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish and spoon the remaining marinara sauce on top.

  • 8

    Sprinkle the rest of the mozzarella cheese over the shells.

  • 9

    Bake in the preheated oven for 18-20 minutes until the cheese is melted and bubbly.

  • 10

    Allow to cool for a few minutes before serving.