Name: Creamy Ricotta Spinach Stuffed Shells
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 unit Jumbo pasta shells; 1 cup Low-fat ricotta cheese; 1 large Egg; 2 tbsp Grated parmesan cheese; 1 cup Fresh spinach; 0.5 cup Marinara sauce; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano; 1 clove Garlic

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

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Spinach Stuffed Shells

Jumbo pasta shells filled with a zesty spinach and herb ricotta mixture, baked in a vibrant tomato sauce until bubbling and golden.

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NUTRITION

Protein

40.5g

Fat

25.9g

Carbs

54.4g

SERVINGS

1 serving

INGREDIENTS

5 unit Jumbo pasta shells

1 cup Low-fat ricotta cheese

1 large Egg

2 tbsp Grated parmesan cheese

1 cup Fresh spinach

0.5 cup Marinara sauce

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 clove Garlic

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Cook the jumbo pasta shells in a large pot of boiling salted water until al dente, then drain and set aside to cool slightly.
3
Finely chop the fresh spinach and mince the garlic clove.
4
In a medium mixing bowl, combine the low-fat ricotta cheese, egg, grated parmesan, chopped spinach, minced garlic, sea salt, black pepper, and dried oregano.
5
Spread half of the marinara sauce evenly across the bottom of a small baking dish.
6
Carefully stuff each cooked shell with a generous amount of the ricotta and spinach mixture, then arrange them in the baking dish.
7
Spoon the remaining marinara sauce over the top of the shells.
8
Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for another 5-10 minutes until the sauce is bubbling and the filling is set.