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 baked with a creamy herb-flecked ricotta and spinach filling, topped with a vibrant tomato sauce and melted mozzarella for a comforting, bubbly finish.

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NUTRITION

529kcal
Protein
39.6g
Fat
22.6g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

1.5 whole jumbo pasta shells

0.5 cup part-skim ricotta cheese

1 cup frozen chopped spinach

1 large egg

0.5 oz part-skim mozzarella cheese

2 tbsp parmesan cheese

0.5 cup marinara sauce

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 until al dente, then drain and set aside to cool slightly.

  • 3

    While the pasta cooks, ensure the frozen spinach is completely thawed and squeezed very dry using a kitchen towel to remove all excess moisture.

  • 4

    In a medium mixing bowl, combine the ricotta cheese, squeezed spinach, egg, parmesan cheese, garlic powder, dried oregano, sea salt, and black pepper.

  • 5

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

  • 6

    Generously stuff each cooked shell with the ricotta and spinach mixture and arrange them in the baking dish.

  • 7

    Spoon the remaining marinara sauce over the shells and sprinkle the shredded mozzarella cheese on top.

  • 8

    Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 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 baked with a creamy herb-flecked ricotta and spinach filling, topped with a vibrant tomato sauce and melted mozzarella for a comforting, bubbly finish.

NUTRITION

529kcal
Protein
39.6g
Fat
22.6g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

1.5 whole jumbo pasta shells

0.5 cup part-skim ricotta cheese

1 cup frozen chopped spinach

1 large egg

0.5 oz part-skim mozzarella cheese

2 tbsp parmesan cheese

0.5 cup marinara sauce

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 until al dente, then drain and set aside to cool slightly.

  • 3

    While the pasta cooks, ensure the frozen spinach is completely thawed and squeezed very dry using a kitchen towel to remove all excess moisture.

  • 4

    In a medium mixing bowl, combine the ricotta cheese, squeezed spinach, egg, parmesan cheese, garlic powder, dried oregano, sea salt, and black pepper.

  • 5

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

  • 6

    Generously stuff each cooked shell with the ricotta and spinach mixture and arrange them in the baking dish.

  • 7

    Spoon the remaining marinara sauce over the shells and sprinkle the shredded mozzarella cheese on top.

  • 8

    Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 10 minutes until the cheese is melted and the sauce is bubbling.