YOUR SOLIN GENERATED RECIPE
Creamy Ricotta & Spinach Stuffed Shells
Jumbo pasta shells stuffed with a savory turkey and spinach ricotta filling, baked in a vibrant marinara sauce until the cheese is bubbly and golden.
INGREDIENTS
2 large jumbo pasta shells
4 oz ground turkey
0.33 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.5 cup marinara sauce
0.5 oz shredded part-skim mozzarella cheese
0 tsp extra virgin olive oil
0.25 tsp garlic powder
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells in a large pot of boiling salted water until al dente, then drain and set aside.
In a large skillet over medium heat, add the olive oil and ground turkey, breaking it apart with a spatula until fully browned.
Add the fresh baby spinach to the skillet and sauté until just wilted, then remove from heat to cool slightly.
In a medium bowl, stir together the cooked turkey and spinach mixture, part-skim ricotta, garlic powder, oregano, sea salt, and black pepper.
Spread half of the marinara sauce across the bottom of a small baking dish.
Stuff each cooked shell with a generous portion of the turkey-ricotta mixture and arrange them in the baking dish.
Top the shells with the remaining marinara sauce and sprinkle evenly with shredded mozzarella cheese.
Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.