Spinach & Ricotta Stuffed Shells

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

Spinach & Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Spinach & Ricotta Stuffed Shells

Jumbo pasta shells stuffed with a savory spinach and ricotta blend, baked in a vibrant herb-infused marinara sauce until the cheese is bubbly and golden.

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NUTRITION

472kcal
Protein
45.7g
Fat
20.3g
Carbs
28.0g

SERVINGS

1 serving

INGREDIENTS

2 jumbo pasta shells

5 oz ground turkey

0.13 cup part-skim ricotta cheese

1 cup fresh spinach

0.5 cup marinara sauce

0.25 oz shredded part-skim mozzarella cheese

0.5 tbsp grated parmesan cheese

0.25 large egg

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

    Boil the jumbo pasta shells in salted water until they are just under al dente, then drain and set aside to cool slightly.

  • 3

    In a non-stick skillet over medium-high heat, brown the ground turkey until fully cooked, seasoning it with the sea salt, black pepper, and garlic powder.

  • 4

    Finely chop the fresh spinach and place it in a mixing bowl with the ricotta cheese, beaten egg, dried oregano, and the cooked ground turkey.

  • 5

    Stir the mixture until well combined and the spinach is evenly distributed.

  • 6

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

  • 7

    Stuff each cooked pasta shell generously with the turkey and ricotta mixture and arrange them in the baking dish.

  • 8

    Spoon the remaining marinara sauce over the shells and sprinkle with the mozzarella and 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 cheese is melted and the sauce is bubbling.

Spinach & Ricotta Stuffed Shells

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

Spinach & Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Spinach & Ricotta Stuffed Shells

Jumbo pasta shells stuffed with a savory spinach and ricotta blend, baked in a vibrant herb-infused marinara sauce until the cheese is bubbly and golden.

NUTRITION

472kcal
Protein
45.7g
Fat
20.3g
Carbs
28.0g

SERVINGS

1 serving

INGREDIENTS

2 jumbo pasta shells

5 oz ground turkey

0.13 cup part-skim ricotta cheese

1 cup fresh spinach

0.5 cup marinara sauce

0.25 oz shredded part-skim mozzarella cheese

0.5 tbsp grated parmesan cheese

0.25 large egg

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

    Boil the jumbo pasta shells in salted water until they are just under al dente, then drain and set aside to cool slightly.

  • 3

    In a non-stick skillet over medium-high heat, brown the ground turkey until fully cooked, seasoning it with the sea salt, black pepper, and garlic powder.

  • 4

    Finely chop the fresh spinach and place it in a mixing bowl with the ricotta cheese, beaten egg, dried oregano, and the cooked ground turkey.

  • 5

    Stir the mixture until well combined and the spinach is evenly distributed.

  • 6

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

  • 7

    Stuff each cooked pasta shell generously with the turkey and ricotta mixture and arrange them in the baking dish.

  • 8

    Spoon the remaining marinara sauce over the shells and sprinkle with the mozzarella and 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 cheese is melted and the sauce is bubbling.