YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Stuffed Shells with Zesty Marinara
Jumbo shells stuffed with a savory turkey and herb-flecked ricotta filling, baked in a vibrant marinara sauce that bubbles with a zesty aroma.
INGREDIENTS
3 whole jumbo pasta shells
5 oz ground turkey 93% lean
0.13 cup part-skim ricotta cheese
0.5 cup fresh spinach
0.5 cup marinara sauce
1 tbsp parmesan cheese
0.5 tsp 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).
Bring a large pot of salted water to a boil and cook the jumbo shells until al dente, then drain and set aside.
Heat the olive oil in a skillet over medium-high heat and brown the ground turkey until fully cooked.
Stir the garlic powder, dried oregano, sea salt, and black pepper into the turkey.
In a medium bowl, combine the cooked turkey, ricotta cheese, finely chopped fresh spinach, and half of the parmesan cheese.
Spread 2 tablespoons of the marinara sauce onto the bottom of a small baking dish.
Stuff each cooked shell generously with the turkey and ricotta mixture and arrange them in the baking dish.
Pour the remaining marinara sauce over the shells and sprinkle with the rest of the parmesan cheese.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese is slightly golden.