YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Spinach Stuffed Shells
Sautéed ground turkey and wilted spinach are folded into a creamy ricotta base, stuffed into jumbo shells, and baked under a blanket of bubbling marinara sauce.
INGREDIENTS
4.5 oz ground turkey
0.13 cup part-skim ricotta cheese
2 whole jumbo pasta shells
0.5 cup marinara sauce
0.25 oz shredded mozzarella cheese
0.25 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tsp dried oregano
1 cup fresh baby spinach
PREPARATION
Preheat your oven to 375°F (190°C).
Boil the jumbo pasta shells in a large pot of salted water until al dente, then drain and set aside to cool.
Heat the olive oil in a skillet over medium heat and brown the ground turkey, breaking it into small crumbles.
Season the turkey with sea salt, black pepper, and garlic powder as it cooks.
Add the fresh baby spinach to the skillet and sauté until the leaves are completely wilted, then remove from heat.
In a medium mixing bowl, stir together the cooked turkey and spinach mixture with the ricotta cheese and dried oregano.
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 and ricotta filling and arrange them in the baking dish.
Top with the remaining marinara sauce and shredded mozzarella, then bake for 15 minutes until the cheese is melted and bubbling.