YOUR SOLIN GENERATED RECIPE
Healthy Creamy Spinach and Ricotta Stuffed Shells
Enjoy a delightful spin on a classic Italian favorite with these healthy creamy spinach and ricotta stuffed shells. Bite into tender whole wheat pasta shells filled with a luscious blend of low‐fat ricotta, vibrant spinach, lean ground turkey, and egg whites, all enveloped in a rich marinara sauce and a sprinkle of part‐skim mozzarella. The harmonious layers of flavor, fresh herbs, and a subtle kick of garlic create a satisfying meal that is both nourishing and delicious.
INGREDIENTS
12 whole wheat jumbo pasta shells (~180g)
3 cups low-fat ricotta cheese (~735g)
4 cups chopped fresh spinach (~120g)
2 large egg whites (~68g)
1 cup marinara sauce (~240g)
1/2 cup shredded part-skim mozzarella cheese (~56g)
6 ounces lean ground turkey (~170g)
2 garlic cloves
PREPARATION
Preheat your oven to 375°F.
Cook the whole wheat pasta shells in a large pot of boiling salted water until al dente. Drain and set aside to cool slightly.
In a skillet over medium heat, sauté the minced garlic until fragrant, then add the lean ground turkey. Cook until the turkey is fully browned and crumbled. Remove from heat.
In a mixing bowl, combine the low-fat ricotta cheese, chopped fresh spinach, egg whites, a portion of the marinara sauce, and the cooked turkey. Season with salt, pepper, and dried oregano to taste.
Stuff each pasta shell generously with the ricotta-spinach mixture and arrange them in a baking dish.
Pour the remaining marinara sauce evenly over the stuffed shells and sprinkle the shredded mozzarella cheese on top.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and lightly golden.
Allow the stuffed shells to cool for a few minutes before serving. Enjoy your healthy, creamy dish!