Baked Creamy Spinach and Ricotta Stuffed Shells

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

Baked Creamy Spinach and Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach and Ricotta Stuffed Shells

Savor the comforting blend of creamy ricotta and fresh spinach encased in tender pasta shells, all brought together with a hint of savory egg and a sprinkle of Parmesan. This dish is baked to perfection, offering a balance of rich flavor and light freshness that's perfect for a wholesome dinner.

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NUTRITION

496kcal
Protein
33.7g
Fat
24.4g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

3 Jumbo Pasta Shells (~75g cooked)

3/4 cup Part-Skim Ricotta Cheese (~170g)

1 cup Fresh Spinach, chopped

1 Large Egg

2 tbsp Grated Parmesan Cheese

Pinch of Garlic Powder, Salt & Pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside to cool slightly.

  • 3

    In a medium bowl, combine the part-skim ricotta cheese, chopped fresh spinach, and the egg. Stir in the seasonings (garlic powder, salt, and pepper) until well mixed.

  • 4

    Carefully fill each cooked shell with the ricotta-spinach mixture and arrange them in a small ovenproof baking dish.

  • 5

    Sprinkle the grated Parmesan cheese evenly over the stuffed shells.

  • 6

    Place the dish in the preheated oven and bake for 18-20 minutes, or until the filling is set and the top is lightly golden.

  • 7

    Remove from the oven, allow to cool for a few minutes, and serve warm.

Baked Creamy Spinach and Ricotta Stuffed Shells

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

Baked Creamy Spinach and Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach and Ricotta Stuffed Shells

Savor the comforting blend of creamy ricotta and fresh spinach encased in tender pasta shells, all brought together with a hint of savory egg and a sprinkle of Parmesan. This dish is baked to perfection, offering a balance of rich flavor and light freshness that's perfect for a wholesome dinner.

NUTRITION

496kcal
Protein
33.7g
Fat
24.4g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

3 Jumbo Pasta Shells (~75g cooked)

3/4 cup Part-Skim Ricotta Cheese (~170g)

1 cup Fresh Spinach, chopped

1 Large Egg

2 tbsp Grated Parmesan Cheese

Pinch of Garlic Powder, Salt & Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside to cool slightly.

  • 3

    In a medium bowl, combine the part-skim ricotta cheese, chopped fresh spinach, and the egg. Stir in the seasonings (garlic powder, salt, and pepper) until well mixed.

  • 4

    Carefully fill each cooked shell with the ricotta-spinach mixture and arrange them in a small ovenproof baking dish.

  • 5

    Sprinkle the grated Parmesan cheese evenly over the stuffed shells.

  • 6

    Place the dish in the preheated oven and bake for 18-20 minutes, or until the filling is set and the top is lightly golden.

  • 7

    Remove from the oven, allow to cool for a few minutes, and serve warm.