YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Spinach Stuffed Shells
Jumbo shells stuffed with a savory turkey and spinach-ricotta filling, baked in a vibrant marinara sauce until bubbly and golden.
INGREDIENTS
2 whole Jumbo pasta shells
5 oz Ground turkey
0.25 cup Part-skim ricotta cheese
1 cup Fresh baby spinach
0.5 cup Marinara sauce
0.5 oz Grated parmesan cheese
0.25 tsp Garlic powder
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 large pot of boiling water until al dente, then drain and set aside to cool.
In a skillet over medium heat, cook the ground turkey until browned and fully cooked through.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
In a medium mixing bowl, combine the cooked turkey, wilted spinach, ricotta cheese, garlic powder, dried oregano, sea salt, and black pepper.
Spread half of the marinara sauce evenly across the bottom of a small baking dish.
Stuff each cooked shell with a generous portion of the turkey and ricotta mixture and arrange them in the baking dish.
Pour the remaining marinara sauce over the shells and sprinkle with the grated parmesan cheese.
Bake for 15-20 minutes until the sauce is bubbly and the cheese is lightly golden.