YOUR SOLIN GENERATED RECIPE
Creamy Spinach Ricotta Stuffed Shells
Lean ground turkey and spinach are folded into a creamy ricotta filling, then baked inside tender pasta shells with a vibrant, herb-infused tomato sauce.
INGREDIENTS
5 oz lean ground turkey
2 count jumbo pasta shells
3 tbsp part-skim ricotta cheese
1 cup fresh baby spinach
1 large egg white
0.5 cup marinara sauce
1 tbsp grated parmesan cheese
1 clove garlic
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 pot of boiling salted 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 and minced garlic until the turkey is browned and cooked through.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove from heat to cool slightly.
In a medium mixing bowl, stir together the ricotta cheese, egg white, dried oregano, sea salt, and black pepper.
Fold the cooked turkey and spinach mixture into the ricotta mixture until well combined.
Spread 0.25 cup of the marinara sauce onto the bottom of a small baking dish.
Stuff each cooked pasta shell generously with the turkey and ricotta mixture and arrange them in the baking dish.
Top the shells with the remaining marinara sauce and a sprinkle of grated parmesan cheese.
Cover with foil and bake for 15 minutes, then remove foil and bake for an additional 5 minutes until the sauce is bubbly.