Creamy Ricotta & Spinach Baked Stuffed Shells

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

Creamy Ricotta & Spinach Baked Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta & Spinach Baked Stuffed Shells

Enjoy a comforting meal of baked jumbo shells filled with a creamy ricotta and spinach mixture, brightened with a zesty marinara and topped with a touch of parmesan. A well-balanced dish that is both satisfying and nourishing, perfect for lunch or dinner.

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NUTRITION

419kcal
Protein
26.9g
Fat
17.6g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Jumbo Pasta Shells (cooked)

1/3 cup Part-Skim Ricotta Cheese (~80g)

2 cups Fresh Spinach (raw)

1/2 cup Marinara Sauce

1 tablespoon Grated Parmesan Cheese

1 Egg (large)

Salt and 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, then drain and set aside.

  • 3

    In a mixing bowl, combine the ricotta cheese with the egg, stirring until smooth. Season with a pinch of salt and pepper.

  • 4

    Chop the fresh spinach roughly and gently fold it into the ricotta mixture, allowing the residual heat to slightly wilt the greens.

  • 5

    Stuff each pasta shell with a generous spoonful of the ricotta-spinach mixture.

  • 6

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

  • 7

    Sprinkle grated parmesan cheese over the shells.

  • 8

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

  • 9

    Remove from the oven, let cool briefly, and serve warm.

Creamy Ricotta & Spinach Baked Stuffed Shells

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

Creamy Ricotta & Spinach Baked Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta & Spinach Baked Stuffed Shells

Enjoy a comforting meal of baked jumbo shells filled with a creamy ricotta and spinach mixture, brightened with a zesty marinara and topped with a touch of parmesan. A well-balanced dish that is both satisfying and nourishing, perfect for lunch or dinner.

NUTRITION

419kcal
Protein
26.9g
Fat
17.6g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Jumbo Pasta Shells (cooked)

1/3 cup Part-Skim Ricotta Cheese (~80g)

2 cups Fresh Spinach (raw)

1/2 cup Marinara Sauce

1 tablespoon Grated Parmesan Cheese

1 Egg (large)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a mixing bowl, combine the ricotta cheese with the egg, stirring until smooth. Season with a pinch of salt and pepper.

  • 4

    Chop the fresh spinach roughly and gently fold it into the ricotta mixture, allowing the residual heat to slightly wilt the greens.

  • 5

    Stuff each pasta shell with a generous spoonful of the ricotta-spinach mixture.

  • 6

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

  • 7

    Sprinkle grated parmesan cheese over the shells.

  • 8

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

  • 9

    Remove from the oven, let cool briefly, and serve warm.