YOUR SOLIN GENERATED RECIPE
Creamy Ricotta & Spinach Stuffed Shells
Baked jumbo pasta shells stuffed with ground turkey and spinach-ricotta, finished with a vibrant marinara sauce until the cheese is bubbly and golden.
INGREDIENTS
2 whole jumbo pasta shells
4 oz ground turkey
0.25 cup part-skim ricotta cheese
1 cup fresh baby spinach
1 large egg
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
PREPARATION
Preheat oven to 375°F.
Cook jumbo pasta shells in boiling salted water until al dente, then drain and set aside to cool.
In a non-stick skillet, brown the ground turkey over medium heat until fully cooked and no longer pink.
Finely chop the fresh baby spinach and place it in a medium mixing bowl.
Add the cooked turkey, ricotta cheese, egg, garlic powder, oregano, sea salt, and black pepper to the bowl with the spinach and stir until well combined.
Spread half of the marinara sauce evenly across the bottom of a small 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 stuffed shells and sprinkle with the grated parmesan cheese.
Bake for 20 minutes until the sauce is bubbling and the cheese on top is slightly crisp.