YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Spinach Stuffed Shells
Jumbo pasta shells stuffed with a savory blend of lean ground turkey, creamy ricotta, and wilted spinach, then baked in a bright marinara sauce until bubbly.
INGREDIENTS
3 each jumbo pasta shells
4 oz 93% lean ground turkey
0.25 cup part-skim ricotta cheese
2 large egg whites
1 cup fresh baby spinach
1 tbsp grated parmesan cheese
0.25 cup marinara sauce
0.25 tsp garlic powder
0.25 tsp dried oregano
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Boil the jumbo pasta shells in salted water until al dente, then drain and set aside.
In a large skillet, brown the ground turkey over medium heat until fully cooked through.
Add the fresh baby spinach to the skillet and sauté until wilted, then remove from heat to cool slightly.
In a medium mixing bowl, combine the cooked turkey and spinach with ricotta cheese, egg whites, parmesan, garlic powder, oregano, sea salt, and black pepper.
Spread half of the marinara sauce across the bottom of a small oven-safe baking dish.
Stuff each cooked shell generously with the turkey and ricotta mixture and place them in the dish.
Top the shells with the remaining marinara sauce.
Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 5 minutes until the sauce is bubbly and hot.