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

Oven-baked jumbo shells stuffed with a creamy spinach and ricotta mixture, nestled in a rich marinara sauce until the edges are perfectly golden and bubbling.

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NUTRITION

524kcal
Protein
44.1g
Fat
26.4g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

1 jumbo pasta shells

0.25 cup part-skim ricotta cheese

1 large egg

1 cup fresh baby spinach

4 oz ground turkey

0.33 cup marinara sauce

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

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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.

  • 3

    In a non-stick skillet over medium heat, cook the ground turkey until browned and fully cooked, breaking it into small crumbles.

  • 4

    Place the fresh baby spinach in a steamer basket for 2 minutes until wilted, then squeeze out all excess moisture and finely chop.

  • 5

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

  • 6

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

  • 7

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

  • 8

    Spoon the remaining marinara sauce over the shells and sprinkle evenly with grated parmesan cheese.

  • 9

    Cover 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.

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

Oven-baked jumbo shells stuffed with a creamy spinach and ricotta mixture, nestled in a rich marinara sauce until the edges are perfectly golden and bubbling.

NUTRITION

524kcal
Protein
44.1g
Fat
26.4g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

1 jumbo pasta shells

0.25 cup part-skim ricotta cheese

1 large egg

1 cup fresh baby spinach

4 oz ground turkey

0.33 cup marinara sauce

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

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.

  • 3

    In a non-stick skillet over medium heat, cook the ground turkey until browned and fully cooked, breaking it into small crumbles.

  • 4

    Place the fresh baby spinach in a steamer basket for 2 minutes until wilted, then squeeze out all excess moisture and finely chop.

  • 5

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

  • 6

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

  • 7

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

  • 8

    Spoon the remaining marinara sauce over the shells and sprinkle evenly with grated parmesan cheese.

  • 9

    Cover 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.