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

Jumbo pasta shells stuffed with a creamy spinach and ricotta blend, baked in savory marinara for a bubbling and comforting finish.

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NUTRITION

485kcal
Protein
44.3g
Fat
18.2g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

1.5 whole jumbo pasta shells

4 oz 93% lean ground turkey

0.17 cup part-skim ricotta cheese

0.5 cup frozen chopped spinach, thawed and squeezed dry

0.5 cup no-sugar-added marinara sauce

0.5 oz shredded mozzarella cheese

1 tbsp grated parmesan cheese

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

    Bring a pot of salted water to a boil and cook the jumbo shells according to package directions until al dente, then drain and set aside.

  • 3

    In a medium skillet over medium-high heat, brown the ground turkey until fully cooked through, breaking it into small crumbles.

  • 4

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

  • 5

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

  • 6

    Stuff each cooked shell generously with the turkey and ricotta mixture and place them into the baking dish.

  • 7

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

  • 8

    Cover with foil and bake for 15 minutes, then remove the foil and bake for another 5-10 minutes until the cheese is melted and the sauce is bubbling.

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

Jumbo pasta shells stuffed with a creamy spinach and ricotta blend, baked in savory marinara for a bubbling and comforting finish.

NUTRITION

485kcal
Protein
44.3g
Fat
18.2g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

1.5 whole jumbo pasta shells

4 oz 93% lean ground turkey

0.17 cup part-skim ricotta cheese

0.5 cup frozen chopped spinach, thawed and squeezed dry

0.5 cup no-sugar-added marinara sauce

0.5 oz shredded mozzarella cheese

1 tbsp grated parmesan cheese

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

    Bring a pot of salted water to a boil and cook the jumbo shells according to package directions until al dente, then drain and set aside.

  • 3

    In a medium skillet over medium-high heat, brown the ground turkey until fully cooked through, breaking it into small crumbles.

  • 4

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

  • 5

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

  • 6

    Stuff each cooked shell generously with the turkey and ricotta mixture and place them into the baking dish.

  • 7

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

  • 8

    Cover with foil and bake for 15 minutes, then remove the foil and bake for another 5-10 minutes until the cheese is melted and the sauce is bubbling.