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 tomato sauce until bubbly and golden.
INGREDIENTS
2 units jumbo pasta shells
4 oz ground turkey
0.13 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.25 cup marinara sauce
0.25 oz shredded mozzarella cheese
1 large egg white
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).
Cook the jumbo pasta shells in a large pot of boiling water according to package directions until al dente, then drain and set aside.
In a non-stick skillet over medium heat, cook the ground turkey until fully browned and crumbled.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
In a medium mixing bowl, combine the cooked turkey, wilted spinach, ricotta cheese, egg white, garlic powder, dried oregano, sea salt, and black pepper.
Spread half of the marinara sauce in the bottom of a small baking dish.
Stuff each cooked pasta shell generously with the turkey and ricotta mixture and place them in the baking dish.
Top the shells with the remaining marinara sauce and sprinkle with the shredded mozzarella cheese.
Cover with foil and bake for 15 minutes, then remove the foil and bake for another 5-10 minutes until the cheese is melted and the sauce is bubbling.