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

Enjoy a comforting and satisfying dish featuring jumbo pasta shells filled with a luscious blend of creamy part-skim ricotta, fresh spinach, and a touch of egg for binding, baked in a rich, aromatic marinara sauce and topped with melted mozzarella and a sprinkle of parmesan. This dish boasts a harmonious balance of textures with soft pasta, creamy filling, and a bubbly cheesy topping, perfect for a fulfilling dinner experience.

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NUTRITION

583kcal
Protein
35.2g
Fat
20.8g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

3 jumbo pasta shells (cooked, ~110g)

1/3 cup part-skim ricotta cheese (~80g)

1 cup fresh spinach

1 large egg

1/2 cup marinara sauce

1/4 cup part-skim mozzarella cheese (shredded)

2 tablespoons grated parmesan cheese

1/2 teaspoon olive oil

1 clove garlic, minced

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cook the jumbo pasta shells in salted water according to package instructions until al dente. Drain and set aside to cool slightly.

  • 3

    In a medium bowl, combine the ricotta cheese, fresh spinach (chopped roughly if preferred), egg, minced garlic, salt, and pepper. Mix until well incorporated.

  • 4

    Stir in the marinara sauce into the ricotta mixture to create a creamy filling.

  • 5

    Lightly coat a baking dish with olive oil. Fill each pasta shell with the creamy spinach and ricotta mixture and arrange them in the dish.

  • 6

    Sprinkle the shredded mozzarella cheese over the stuffed shells and top with grated parmesan.

  • 7

    Bake in the preheated oven for 20-25 minutes until the cheese is melted, bubbly, and the shells are heated through.

  • 8

    Allow to cool for a few minutes before serving. Enjoy your comforting dish!

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

Enjoy a comforting and satisfying dish featuring jumbo pasta shells filled with a luscious blend of creamy part-skim ricotta, fresh spinach, and a touch of egg for binding, baked in a rich, aromatic marinara sauce and topped with melted mozzarella and a sprinkle of parmesan. This dish boasts a harmonious balance of textures with soft pasta, creamy filling, and a bubbly cheesy topping, perfect for a fulfilling dinner experience.

NUTRITION

583kcal
Protein
35.2g
Fat
20.8g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

3 jumbo pasta shells (cooked, ~110g)

1/3 cup part-skim ricotta cheese (~80g)

1 cup fresh spinach

1 large egg

1/2 cup marinara sauce

1/4 cup part-skim mozzarella cheese (shredded)

2 tablespoons grated parmesan cheese

1/2 teaspoon olive oil

1 clove garlic, minced

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Cook the jumbo pasta shells in salted water according to package instructions until al dente. Drain and set aside to cool slightly.

  • 3

    In a medium bowl, combine the ricotta cheese, fresh spinach (chopped roughly if preferred), egg, minced garlic, salt, and pepper. Mix until well incorporated.

  • 4

    Stir in the marinara sauce into the ricotta mixture to create a creamy filling.

  • 5

    Lightly coat a baking dish with olive oil. Fill each pasta shell with the creamy spinach and ricotta mixture and arrange them in the dish.

  • 6

    Sprinkle the shredded mozzarella cheese over the stuffed shells and top with grated parmesan.

  • 7

    Bake in the preheated oven for 20-25 minutes until the cheese is melted, bubbly, and the shells are heated through.

  • 8

    Allow to cool for a few minutes before serving. Enjoy your comforting dish!