Name: Creamy Spinach Ricotta Stuffed Shells
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 whole jumbo pasta shells; 0.5 cup part-skim ricotta cheese; 2 oz cooked shredded chicken breast; 1 cup fresh baby spinach; 1 large egg; 0.5 cup marinara sauce; 1 tbsp grated parmesan cheese; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Stuffed Shells

Jumbo pasta shells stuffed with a velvety spinach and ricotta mixture, baked in a vibrant marinara sauce until bubbly and golden.

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NUTRITION

Protein

47.9g

Fat

20.7g

Carbs

47.2g

SERVINGS

1 serving

INGREDIENTS

4 whole jumbo pasta shells

0.5 cup part-skim ricotta cheese

2 oz cooked shredded chicken breast

1 cup fresh baby spinach

1 large egg

0.5 cup marinara sauce

1 tbsp grated parmesan cheese

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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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 water until al dente, then drain and set aside to cool.
3
Finely chop the fresh baby spinach and place it in a medium mixing bowl.
4
Add the ricotta cheese, shredded chicken, egg, garlic powder, sea salt, and black pepper to the bowl with the spinach and stir until well combined.
5
Spread half of the marinara sauce across the bottom of a small oven-safe baking dish.
6
Fill each cooked pasta shell with a generous amount of the ricotta and chicken mixture, then arrange them in the baking dish.
7
Spoon the remaining marinara sauce over the shells and sprinkle with the grated parmesan cheese.
8
Cover the dish with foil and bake for 20 minutes.
9
Remove the foil and bake for an additional 5 to 10 minutes until the sauce is bubbling and the cheese is lightly browned.