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

Delight in these warm, comforting stuffed shells loaded with creamy ricotta, vibrant spinach, and a melty blend of cheeses, all bathed in a tangy marinara sauce. Every bite offers a balance of textures and flavors, making it a satisfying dinner option that feels both indulgent and wholesome.

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NUTRITION

582kcal
Protein
31.8g
Fat
20.2g
Carbs
65.2g

SERVINGS

1 serving

INGREDIENTS

4 ounce equivalent Jumbo Pasta Shells (~200g total cooked)

1/2 cup Low-Fat Ricotta Cheese (~125g)

2 cups Fresh Spinach (raw)

1/4 cup Part-Skim Mozzarella Cheese, shredded (~28g)

1/2 cup Marinara Sauce (~125g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells in a large pot of boiling water according to package instructions until al dente. Drain and set aside.

  • 3

    While the pasta cooks, roughly chop the fresh spinach.

  • 4

    In a mixing bowl, combine the low-fat ricotta cheese, chopped spinach, and half of the shredded mozzarella cheese. Stir well until evenly mixed.

  • 5

    Spread a thin layer of marinara sauce at the bottom of a small baking dish.

  • 6

    Fill each cooked shell with a generous spoonful of the ricotta-spinach mixture and place them in the baking dish in a single layer.

  • 7

    Pour the remaining marinara sauce evenly over the stuffed shells.

  • 8

    Sprinkle the rest of the mozzarella cheese on top.

  • 9

    Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese on top is melted.

  • 10

    Remove from the oven and let 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

Delight in these warm, comforting stuffed shells loaded with creamy ricotta, vibrant spinach, and a melty blend of cheeses, all bathed in a tangy marinara sauce. Every bite offers a balance of textures and flavors, making it a satisfying dinner option that feels both indulgent and wholesome.

NUTRITION

582kcal
Protein
31.8g
Fat
20.2g
Carbs
65.2g

SERVINGS

1 serving

INGREDIENTS

4 ounce equivalent Jumbo Pasta Shells (~200g total cooked)

1/2 cup Low-Fat Ricotta Cheese (~125g)

2 cups Fresh Spinach (raw)

1/4 cup Part-Skim Mozzarella Cheese, shredded (~28g)

1/2 cup Marinara Sauce (~125g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells in a large pot of boiling water according to package instructions until al dente. Drain and set aside.

  • 3

    While the pasta cooks, roughly chop the fresh spinach.

  • 4

    In a mixing bowl, combine the low-fat ricotta cheese, chopped spinach, and half of the shredded mozzarella cheese. Stir well until evenly mixed.

  • 5

    Spread a thin layer of marinara sauce at the bottom of a small baking dish.

  • 6

    Fill each cooked shell with a generous spoonful of the ricotta-spinach mixture and place them in the baking dish in a single layer.

  • 7

    Pour the remaining marinara sauce evenly over the stuffed shells.

  • 8

    Sprinkle the rest of the mozzarella cheese on top.

  • 9

    Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese on top is melted.

  • 10

    Remove from the oven and let cool for a few minutes before serving.