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 chicken ricotta filling, baked in a vibrant marinara sauce until the cheese is bubbly and golden.

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NUTRITION

562kcal
Protein
44.7g
Fat
20.4g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Jumbo pasta shells

0.33 cup Part-skim ricotta cheese

2 oz Cooked chicken breast

1 cup Fresh spinach

1 large Egg

0.25 oz Shredded mozzarella cheese

1 tbsp Grated parmesan cheese

0.5 cup Marinara sauce

0.5 tsp Olive oil

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 and lightly grease a small baking dish with the olive oil.

  • 2

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

  • 3

    In a medium mixing bowl, stir together the ricotta cheese, shredded chicken, chopped spinach, egg, sea salt, black pepper, garlic powder, and dried oregano until well combined.

  • 4

    Spread half of the marinara sauce onto the bottom of the prepared baking dish in an even layer.

  • 5

    Stuff each cooked pasta shell generously with the ricotta and chicken mixture, then place them into the baking dish.

  • 6

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

  • 7

    Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.

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 chicken ricotta filling, baked in a vibrant marinara sauce until the cheese is bubbly and golden.

NUTRITION

562kcal
Protein
44.7g
Fat
20.4g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Jumbo pasta shells

0.33 cup Part-skim ricotta cheese

2 oz Cooked chicken breast

1 cup Fresh spinach

1 large Egg

0.25 oz Shredded mozzarella cheese

1 tbsp Grated parmesan cheese

0.5 cup Marinara sauce

0.5 tsp Olive oil

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 and lightly grease a small baking dish with the olive oil.

  • 2

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

  • 3

    In a medium mixing bowl, stir together the ricotta cheese, shredded chicken, chopped spinach, egg, sea salt, black pepper, garlic powder, and dried oregano until well combined.

  • 4

    Spread half of the marinara sauce onto the bottom of the prepared baking dish in an even layer.

  • 5

    Stuff each cooked pasta shell generously with the ricotta and chicken mixture, then place them into the baking dish.

  • 6

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

  • 7

    Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.