YOUR SOLIN GENERATED RECIPE
Creamy Spinach Ricotta 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 count jumbo pasta shells
4 oz ground turkey
0.25 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.5 cup marinara sauce
0.5 oz shredded part-skim mozzarella cheese
1 large egg white
0 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 oven to 375°F (190°C).
Boil jumbo shells in salted water according to package directions until al dente; drain and set aside.
In a large skillet over medium heat, add olive oil and ground turkey, cooking until browned and crumbled.
Stir in fresh baby spinach and cook until just wilted, then remove from heat to cool slightly.
In a medium mixing bowl, combine the turkey-spinach mixture, ricotta, egg white, garlic powder, oregano, sea salt, and black pepper.
Spread half of the marinara sauce on the bottom of a small oven-safe baking dish.
Stuff each cooked shell generously with the ricotta and turkey mixture and place them in the dish.
Top with the remaining marinara sauce and sprinkle with the shredded mozzarella cheese.
Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted beautifully.