YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Stuffed Shells with Zesty Marinara
Jumbo pasta shells baked with a creamy herb-infused turkey and ricotta filling, topped with a zesty marinara sauce and bubbly melted mozzarella.
INGREDIENTS
3 oz ground turkey (93% lean)
4 whole jumbo pasta shells
0.33 cup part-skim ricotta cheese
1 large egg white
1 cup fresh spinach
0.5 cup marinara sauce
0.5 oz part-skim mozzarella cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells in boiling water according to package directions until al dente, then drain and set aside.
In a medium skillet over medium heat, cook the ground turkey until browned and fully cooked through.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until wilted, then remove from heat to cool slightly.
In a mixing bowl, combine the cooked turkey, wilted spinach, ricotta cheese, egg white, sea salt, black pepper, garlic powder, and dried oregano.
Spread half of the marinara sauce in the bottom of a small baking dish.
Stuff each cooked pasta shell generously with the turkey and ricotta mixture and place them in the baking dish.
Top the shells with the remaining marinara sauce and sprinkle with the mozzarella cheese.
Cover with foil and bake for 15 minutes, then remove foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.