YOUR SOLIN GENERATED RECIPE
Creamy Ricotta & Spinach Stuffed Shells
Jumbo pasta shells stuffed with a savory turkey and spinach-ricotta filling, baked in a vibrant marinara sauce until bubbling and golden.
INGREDIENTS
4 whole jumbo pasta shells
4 oz ground turkey (93% lean)
0.25 cup part-skim ricotta cheese
1 cup fresh baby spinach
2 tbsp liquid egg whites
0.5 cup marinara sauce (no sugar added)
1 tbsp grated parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp dried oregano
PREPARATION
Preheat oven to 375°F and boil jumbo shells in salted water according to package directions until al dente.
In a skillet over medium heat, brown the ground turkey with sea salt, black pepper, and garlic powder until fully cooked.
Roughly chop the spinach and sauté it with the turkey for 1-2 minutes until wilted, then remove from heat to cool slightly.
In a medium bowl, combine the turkey-spinach mixture with ricotta cheese, egg whites, and dried oregano.
Spread half of the marinara sauce on the bottom of a small baking dish.
Fill each cooked shell generously with the ricotta mixture and place them in the dish.
Top with the remaining marinara and a sprinkle of parmesan cheese.
Bake for 20 minutes until the sauce is bubbling and the cheese is lightly golden.