YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Spinach Stuffed Shells
Baked jumbo pasta shells filled with a savory turkey and ricotta mixture, topped with vibrant marinara and bubbly melted mozzarella.
INGREDIENTS
2 jumbo pasta shells
4 oz ground turkey
0.17 cup part-skim ricotta cheese
1 cup fresh spinach
0.25 cup marinara sauce
0.5 oz part-skim mozzarella cheese
0.5 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 (190°C).
Cook pasta shells in boiling water for 2 minutes less than package directions until al dente, then drain.
In a medium skillet over medium heat, cook the ground turkey until browned and crumbled.
Stir in the fresh spinach, sea salt, black pepper, garlic powder, and dried oregano until the spinach is wilted.
Remove from heat and let cool slightly, then stir in the ricotta cheese until well combined.
Spread half of the marinara sauce in the bottom of a small baking dish.
Stuff each cooked shell generously with the turkey-ricotta mixture and place in the dish.
Top with the remaining marinara sauce, mozzarella cheese, and parmesan cheese.
Bake for 15-20 minutes until the cheese is bubbly and lightly golden.