Name: Creamy Ricotta Spinach Stuffed Shells
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 count jumbo pasta shells; 3 oz cooked chicken breast; 0.25 cup part-skim ricotta cheese; 1 cup fresh baby spinach; 0.5 cup marinara sauce; 1 tbsp parmesan cheese; 0 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

Tender jumbo pasta shells stuffed with a savory chicken and ricotta spinach filling, baked in a vibrant marinara sauce until bubbling and golden.

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NUTRITION

Protein

45.3g

Fat

12.1g

Carbs

54.4g

SERVINGS

1 serving

INGREDIENTS

3 count jumbo pasta shells

3 oz cooked chicken breast

0.25 cup part-skim ricotta cheese

1 cup fresh baby spinach

0.5 cup marinara sauce

1 tbsp parmesan cheese

0 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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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 according to package directions until al dente, then drain and set aside to cool.
3
Heat the olive oil in a small skillet over medium heat and sauté the fresh baby spinach until wilted, about 2 minutes.
4
In a medium mixing bowl, combine the sautéed spinach, finely chopped cooked chicken breast, ricotta cheese, sea salt, black pepper, and garlic powder.
5
Spread half of the marinara sauce onto the bottom of a small baking dish.
6
Stuff each cooked pasta shell generously with the chicken and ricotta mixture and place them in the baking dish.
7
Top the shells with the remaining marinara sauce and sprinkle with parmesan cheese.
8
Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for an additional 5-10 minutes until the sauce is bubbling and the cheese is lightly browned.