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 bubbling and golden.
INGREDIENTS
4 each jumbo pasta shells
4 oz ground turkey
0.25 cup part-skim ricotta cheese
2 large egg whites
1 cup fresh baby spinach
0.25 cup marinara sauce
1 tbsp grated parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tsp olive oil
PREPARATION
Preheat oven to 375°F and boil a large pot of salted water.
Cook the jumbo shells according to package directions until al dente, then drain and set aside.
In a skillet over medium heat, add olive oil and brown the ground turkey until fully cooked, breaking it into small crumbles.
Add the baby spinach to the skillet and sauté until wilted, then remove from heat and let cool slightly.
In a medium bowl, combine the cooked turkey, wilted spinach, ricotta cheese, egg whites, sea salt, pepper, and garlic powder.
Spread half of the marinara sauce on the bottom of a small baking dish.
Stuff each cooked shell generously with the turkey-ricotta mixture and place them in the dish.
Top with the remaining marinara sauce and a sprinkle of parmesan cheese.
Cover with foil and bake for 15 minutes, then remove foil and bake for another 5-10 minutes until the edges are golden.