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

Baked jumbo pasta shells filled with a creamy spinach and ricotta mixture, nestled in a rich tomato sauce until the cheese is bubbly and golden.

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NUTRITION

512kcal
Protein
37.9g
Fat
19.8g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

2 unit jumbo pasta shells

0.17 cup part-skim ricotta cheese

1.5 oz ground turkey (93% lean)

1.5 cup fresh baby spinach

1 large egg

1 oz shredded part-skim mozzarella cheese

1 tbsp grated parmesan cheese

0.5 cup marinara sauce (no sugar added)

0.25 tsp garlic powder

0.25 tsp dried oregano

0.13 tsp sea salt

0.13 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 according to package directions until al dente, then drain and set aside to cool.

  • 3

    In a small non-stick skillet over medium heat, brown the ground turkey until fully cooked and no longer pink.

  • 4

    Add the fresh baby spinach to the skillet with the turkey and sauté for 1-2 minutes until just wilted, then remove from heat.

  • 5

    In a medium mixing bowl, combine the ricotta cheese, egg, garlic powder, dried oregano, sea salt, black pepper, and the turkey-spinach mixture.

  • 6

    Spread roughly half of the marinara sauce across the bottom of a small oven-safe baking dish.

  • 7

    Stuff each cooked pasta shell with a generous portion of the ricotta and spinach mixture and arrange them in the baking dish.

  • 8

    Top the shells with the remaining marinara sauce, followed by the shredded mozzarella and grated parmesan cheese.

  • 9

    Bake for 20-25 minutes until the sauce is bubbling and the cheese on top has melted and turned a light golden brown.

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

Baked jumbo pasta shells filled with a creamy spinach and ricotta mixture, nestled in a rich tomato sauce until the cheese is bubbly and golden.

NUTRITION

512kcal
Protein
37.9g
Fat
19.8g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

2 unit jumbo pasta shells

0.17 cup part-skim ricotta cheese

1.5 oz ground turkey (93% lean)

1.5 cup fresh baby spinach

1 large egg

1 oz shredded part-skim mozzarella cheese

1 tbsp grated parmesan cheese

0.5 cup marinara sauce (no sugar added)

0.25 tsp garlic powder

0.25 tsp dried oregano

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

  • 1

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

  • 2

    Cook the jumbo pasta shells in a large pot of boiling water according to package directions until al dente, then drain and set aside to cool.

  • 3

    In a small non-stick skillet over medium heat, brown the ground turkey until fully cooked and no longer pink.

  • 4

    Add the fresh baby spinach to the skillet with the turkey and sauté for 1-2 minutes until just wilted, then remove from heat.

  • 5

    In a medium mixing bowl, combine the ricotta cheese, egg, garlic powder, dried oregano, sea salt, black pepper, and the turkey-spinach mixture.

  • 6

    Spread roughly half of the marinara sauce across the bottom of a small oven-safe baking dish.

  • 7

    Stuff each cooked pasta shell with a generous portion of the ricotta and spinach mixture and arrange them in the baking dish.

  • 8

    Top the shells with the remaining marinara sauce, followed by the shredded mozzarella and grated parmesan cheese.

  • 9

    Bake for 20-25 minutes until the sauce is bubbling and the cheese on top has melted and turned a light golden brown.