YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Spinach Stuffed Shells
Jumbo pasta shells baked with a savory turkey and spinach-ricotta filling, topped with a vibrant tomato sauce and melted mozzarella.
INGREDIENTS
3 whole jumbo pasta shells
4 oz ground turkey (93% lean)
0.25 cup part-skim ricotta cheese
1 cup fresh spinach
0.5 cup marinara sauce
0.5 oz part-skim mozzarella cheese
1 tbsp grated parmesan cheese
1 large egg
0.25 tsp garlic powder
0.25 tsp dried oregano
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Preheat your oven to 375°F and grease a small baking dish.
Cook the jumbo pasta shells in boiling salted water until al dente, then drain and set aside.
In a skillet over medium heat, cook the ground turkey until fully browned and crumbled.
Add the fresh spinach to the skillet and sauté until just wilted, then remove from heat to cool slightly.
In a mixing bowl, combine the cooked turkey, wilted spinach, ricotta, egg, parmesan, garlic powder, oregano, salt, and pepper.
Spread half of the marinara sauce across the bottom of the prepared baking dish.
Stuff each cooked shell generously with the turkey and cheese mixture and arrange them in the dish.
Top with the remaining marinara and mozzarella, then bake for 20 minutes until the cheese is bubbly and golden.