YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Stuffed Shells with Zesty Marinara
Tender jumbo shells baked with a velvety ricotta and spinach filling, topped with a zesty turkey-infused marinara that bubbles with savory aroma.
INGREDIENTS
3 whole jumbo pasta shells
5 ounce ground turkey
0.33 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.5 cup marinara sauce
1 tablespoon parmesan cheese
0.25 teaspoon dried oregano
0.25 teaspoon garlic powder
0.25 teaspoon sea salt
0.25 teaspoon black pepper
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish.
Cook the jumbo pasta shells in a large pot of boiling salted water until al dente, then drain and set aside.
In a non-stick skillet over medium heat, brown the ground turkey until fully cooked, seasoning it with the dried oregano, garlic powder, sea salt, and black pepper.
Pour the marinara sauce into the skillet with the turkey and let it simmer on low for 5 minutes.
Place the baby spinach in a separate pan with a splash of water and steam until wilted; squeeze out all excess moisture and finely chop.
In a small bowl, combine the ricotta cheese, chopped spinach, and half of the parmesan cheese.
Stuff each cooked pasta shell generously with the ricotta and spinach mixture.
Spread a thin layer of the turkey marinara on the bottom of the baking dish, arrange the shells on top, and cover with the remaining sauce.
Sprinkle the remaining parmesan over the top and bake for 15 to 20 minutes until the cheese is melted and the sauce is bubbly.