Baked Whole Wheat Shells with Lean Ground Turkey and Creamy Ricotta Filling

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

Baked Whole Wheat Shells with Lean Ground Turkey and Creamy Ricotta Filling

YOUR SOLIN GENERATED RECIPE

Baked Whole Wheat Shells with Lean Ground Turkey and Creamy Ricotta Filling

Enjoy a comforting, wholesome dish featuring al dente whole wheat shells stuffed with a savory mixture of lean ground turkey and creamy part-skim ricotta, lifted by a hint of garlic and fresh spinach. This baked delight offers a balanced blend of protein and carbs with a light, satisfying finish, perfect for a health-focused meal.

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NUTRITION

452kcal
Protein
39.6g
Fat
9.3g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Pasta Shells (56g)

3 ounces Lean Ground Turkey (85g)

1/4 cup Part-Skim Ricotta Cheese (62g)

1 cup Spinach (30g)

1 clove Garlic (3g)

1/2 cup Diced Tomatoes (120g)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook whole wheat pasta shells according to package instructions until al dente. Drain and set aside.

  • 3

    In a non-stick skillet over medium heat, add the lean ground turkey and cook until browned, breaking it apart with a spatula as it cooks.

  • 4

    Add minced garlic to the turkey and sauté for about 1 minute until fragrant.

  • 5

    Stir in the diced tomatoes and let simmer for 2 minutes, then fold in the fresh spinach until wilted.

  • 6

    Remove the skillet from heat and mix in the creamy ricotta cheese until well combined.

  • 7

    Combine the cooked pasta shells with the turkey mixture, ensuring the shells are well coated.

  • 8

    Transfer the mixture into a lightly greased baking dish, then bake in the preheated oven for 15 minutes until heated through and the flavors meld together.

  • 9

    Serve warm, and enjoy this nutritious, protein-packed dish.

Baked Whole Wheat Shells with Lean Ground Turkey and Creamy Ricotta Filling

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

Baked Whole Wheat Shells with Lean Ground Turkey and Creamy Ricotta Filling

YOUR SOLIN GENERATED RECIPE

Baked Whole Wheat Shells with Lean Ground Turkey and Creamy Ricotta Filling

Enjoy a comforting, wholesome dish featuring al dente whole wheat shells stuffed with a savory mixture of lean ground turkey and creamy part-skim ricotta, lifted by a hint of garlic and fresh spinach. This baked delight offers a balanced blend of protein and carbs with a light, satisfying finish, perfect for a health-focused meal.

NUTRITION

452kcal
Protein
39.6g
Fat
9.3g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Pasta Shells (56g)

3 ounces Lean Ground Turkey (85g)

1/4 cup Part-Skim Ricotta Cheese (62g)

1 cup Spinach (30g)

1 clove Garlic (3g)

1/2 cup Diced Tomatoes (120g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook whole wheat pasta shells according to package instructions until al dente. Drain and set aside.

  • 3

    In a non-stick skillet over medium heat, add the lean ground turkey and cook until browned, breaking it apart with a spatula as it cooks.

  • 4

    Add minced garlic to the turkey and sauté for about 1 minute until fragrant.

  • 5

    Stir in the diced tomatoes and let simmer for 2 minutes, then fold in the fresh spinach until wilted.

  • 6

    Remove the skillet from heat and mix in the creamy ricotta cheese until well combined.

  • 7

    Combine the cooked pasta shells with the turkey mixture, ensuring the shells are well coated.

  • 8

    Transfer the mixture into a lightly greased baking dish, then bake in the preheated oven for 15 minutes until heated through and the flavors meld together.

  • 9

    Serve warm, and enjoy this nutritious, protein-packed dish.