YOUR SOLIN GENERATED RECIPE
Creamy Ricotta & Spinach Stuffed Shells
Jumbo pasta shells stuffed with a savory turkey and spinach-ricotta filling, baked in a vibrant marinara sauce until the cheese is bubbly and golden.
INGREDIENTS
2 whole jumbo pasta shells
5 oz ground turkey
0.13 cup part-skim ricotta cheese
2 cup fresh baby spinach
0.5 cup marinara sauce
1 tbsp grated parmesan cheese
0.25 tsp garlic powder
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp olive oil
PREPARATION
Preheat your oven to 375°F.
Cook the jumbo pasta shells in a large pot of boiling salted water until al dente, then drain and set aside to cool slightly.
Heat the olive oil in a skillet over medium heat and brown the ground turkey until fully cooked and no longer pink.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until completely wilted.
In a medium mixing bowl, combine the cooked turkey, wilted spinach, ricotta cheese, garlic powder, dried oregano, sea salt, and black pepper.
Spread 0.25 cup of the marinara sauce across the bottom of a small oven-safe baking dish.
Fill each cooked pasta shell generously with the turkey and ricotta mixture and arrange them in the baking dish.
Spoon the remaining marinara sauce over the shells and sprinkle with the grated parmesan cheese.
Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.