YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Stuffed Shells with Zesty Marinara
Jumbo pasta shells baked with a herb-flecked ricotta and lean turkey filling, topped with a zesty marinara that bubbles with a golden parmesan crust.
INGREDIENTS
4 whole jumbo pasta shells
0.25 tsp olive oil
4 oz ground turkey
1 cup fresh baby spinach
0.33 cup part-skim ricotta cheese
1 large egg white
1 tsp dried oregano
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup marinara sauce
1 tbsp parmesan cheese
PREPARATION
Preheat oven to 375°F.
Cook jumbo shells in boiling salted water until al dente, drain, and set aside.
In a skillet over medium heat, add olive oil and brown the ground turkey until fully cooked.
Add baby spinach to the skillet and sauté until wilted, then remove from heat to cool slightly.
In a bowl, combine ricotta, egg white, oregano, garlic powder, sea salt, black pepper, and the turkey-spinach mixture.
Spread half of the marinara sauce in the bottom of a small baking dish.
Stuff each cooked shell generously with the ricotta-turkey mixture and place in the dish.
Top with remaining marinara and sprinkle with parmesan cheese.
Bake for 20 minutes until the sauce is bubbling and the cheese is lightly golden.