Baked Creamy Spinach Ricotta Stuffed Shells

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

Baked Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Ricotta Stuffed Shells

Enjoy a comforting baked dish featuring tender jumbo shells filled with a creamy blend of part-skim ricotta and spinach, accented by a hint of tomato sauce and a sprinkle of melted mozzarella. This dish is both satisfying and balanced, making it a great option for a wholesome dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

552kcal
Protein
33g
Fat
15.5g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

4 whole wheat pasta shells (~60g)

1/2 cup part-skim ricotta cheese (~125g)

1 cup cooked spinach (~180g)

1/4 cup part-skim mozzarella cheese (~28g)

1/4 cup tomato sauce (~62g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

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

  • 3

    In a bowl, mix the part-skim ricotta cheese with the cooked spinach until evenly combined.

  • 4

    Carefully stuff each shell with the ricotta and spinach mixture.

  • 5

    Place the stuffed shells in a baking dish and drizzle the tomato sauce evenly over them.

  • 6

    Sprinkle the part-skim mozzarella cheese on top.

  • 7

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

  • 8

    Let cool slightly before serving.

Baked Creamy Spinach Ricotta Stuffed Shells

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

Baked Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Ricotta Stuffed Shells

Enjoy a comforting baked dish featuring tender jumbo shells filled with a creamy blend of part-skim ricotta and spinach, accented by a hint of tomato sauce and a sprinkle of melted mozzarella. This dish is both satisfying and balanced, making it a great option for a wholesome dinner.

NUTRITION

552kcal
Protein
33g
Fat
15.5g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

4 whole wheat pasta shells (~60g)

1/2 cup part-skim ricotta cheese (~125g)

1 cup cooked spinach (~180g)

1/4 cup part-skim mozzarella cheese (~28g)

1/4 cup tomato sauce (~62g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

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

  • 3

    In a bowl, mix the part-skim ricotta cheese with the cooked spinach until evenly combined.

  • 4

    Carefully stuff each shell with the ricotta and spinach mixture.

  • 5

    Place the stuffed shells in a baking dish and drizzle the tomato sauce evenly over them.

  • 6

    Sprinkle the part-skim mozzarella cheese on top.

  • 7

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

  • 8

    Let cool slightly before serving.