Baked Spinach Ricotta Stuffed Shells

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

Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Spinach Ricotta Stuffed Shells

Enjoy a comforting serving of baked pasta shells generously filled with a creamy blend of part-skim ricotta, fresh spinach, and a touch of egg, all bathed in a smooth marinara sauce and topped with a sprinkle of Parmesan cheese for a delightful finish.

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NUTRITION

524kcal
Protein
32.4g
Fat
23.6g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

1 serving Jumbo Pasta Shells (approx 70g, cooked)

2/3 cup Part-Skim Ricotta Cheese (approx 160g)

1 cup Fresh Spinach, chopped (approx 30g)

1/2 cup Marinara Sauce (approx 125g)

1 tablespoon Grated Parmesan Cheese (approx 5g)

1 large Egg (approx 50g)

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a medium bowl, combine the part-skim ricotta cheese, chopped spinach, and egg. Mix until well incorporated.

  • 4

    Stir in the marinara sauce into the ricotta mixture, reserving a little extra sauce for topping.

  • 5

    Carefully fill each cooked pasta shell with the spinach ricotta mixture and arrange them in a lightly greased baking dish.

  • 6

    Pour the remaining marinara sauce over the stuffed shells and sprinkle with grated Parmesan cheese.

  • 7

    Bake in the preheated oven for 20-25 minutes until the dish is heated through and the cheese is slightly golden on top.

  • 8

    Remove from the oven and allow to rest for a few minutes before serving.

Baked Spinach Ricotta Stuffed Shells

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

Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Spinach Ricotta Stuffed Shells

Enjoy a comforting serving of baked pasta shells generously filled with a creamy blend of part-skim ricotta, fresh spinach, and a touch of egg, all bathed in a smooth marinara sauce and topped with a sprinkle of Parmesan cheese for a delightful finish.

NUTRITION

524kcal
Protein
32.4g
Fat
23.6g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

1 serving Jumbo Pasta Shells (approx 70g, cooked)

2/3 cup Part-Skim Ricotta Cheese (approx 160g)

1 cup Fresh Spinach, chopped (approx 30g)

1/2 cup Marinara Sauce (approx 125g)

1 tablespoon Grated Parmesan Cheese (approx 5g)

1 large Egg (approx 50g)

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a medium bowl, combine the part-skim ricotta cheese, chopped spinach, and egg. Mix until well incorporated.

  • 4

    Stir in the marinara sauce into the ricotta mixture, reserving a little extra sauce for topping.

  • 5

    Carefully fill each cooked pasta shell with the spinach ricotta mixture and arrange them in a lightly greased baking dish.

  • 6

    Pour the remaining marinara sauce over the stuffed shells and sprinkle with grated Parmesan cheese.

  • 7

    Bake in the preheated oven for 20-25 minutes until the dish is heated through and the cheese is slightly golden on top.

  • 8

    Remove from the oven and allow to rest for a few minutes before serving.