Spinach Ricotta Stuffed Shells with Marinara

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

Spinach Ricotta Stuffed Shells with Marinara

YOUR SOLIN GENERATED RECIPE

Spinach Ricotta Stuffed Shells with Marinara

Baked jumbo pasta shells filled with a creamy spinach and herb cheese blend, smothered in a vibrant marinara sauce that emerges from the oven bubbling and fragrant.

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NUTRITION

434kcal
Protein
38.4g
Fat
16.0g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

2 whole Jumbo pasta shells

0.5 cup Low-fat cottage cheese

0.13 cup Part-skim ricotta cheese

1 large Egg

1 cup Fresh baby spinach

0.5 cup Marinara sauce

1 tbsp Grated parmesan cheese

2 tbsp Shredded part-skim mozzarella cheese

1 clove Garlic

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small baking dish.

  • 2

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

  • 3

    Steam the fresh baby spinach until completely wilted, then squeeze out all excess liquid using a clean kitchen towel and finely chop.

  • 4

    In a medium mixing bowl, stir together the cottage cheese, ricotta, egg, chopped spinach, minced garlic, oregano, sea salt, black pepper, and 2 tablespoons of the parmesan cheese.

  • 5

    Pour half of the marinara sauce into the bottom of the prepared baking dish.

  • 6

    Stuff each cooked shell with a generous amount of the cheese and spinach mixture and arrange them in the dish.

  • 7

    Top the shells with the remaining marinara sauce, shredded mozzarella, and the final tablespoon of parmesan.

  • 8

    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 the sauce is bubbling.

Spinach Ricotta Stuffed Shells with Marinara

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

Spinach Ricotta Stuffed Shells with Marinara

YOUR SOLIN GENERATED RECIPE

Spinach Ricotta Stuffed Shells with Marinara

Baked jumbo pasta shells filled with a creamy spinach and herb cheese blend, smothered in a vibrant marinara sauce that emerges from the oven bubbling and fragrant.

NUTRITION

434kcal
Protein
38.4g
Fat
16.0g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

2 whole Jumbo pasta shells

0.5 cup Low-fat cottage cheese

0.13 cup Part-skim ricotta cheese

1 large Egg

1 cup Fresh baby spinach

0.5 cup Marinara sauce

1 tbsp Grated parmesan cheese

2 tbsp Shredded part-skim mozzarella cheese

1 clove Garlic

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small baking dish.

  • 2

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

  • 3

    Steam the fresh baby spinach until completely wilted, then squeeze out all excess liquid using a clean kitchen towel and finely chop.

  • 4

    In a medium mixing bowl, stir together the cottage cheese, ricotta, egg, chopped spinach, minced garlic, oregano, sea salt, black pepper, and 2 tablespoons of the parmesan cheese.

  • 5

    Pour half of the marinara sauce into the bottom of the prepared baking dish.

  • 6

    Stuff each cooked shell with a generous amount of the cheese and spinach mixture and arrange them in the dish.

  • 7

    Top the shells with the remaining marinara sauce, shredded mozzarella, and the final tablespoon of parmesan.

  • 8

    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 the sauce is bubbling.