YOUR SOLIN GENERATED RECIPE
Creamy Ricotta & Spinach Stuffed Shells
Jumbo pasta shells baked with a creamy spinach-ricotta filling and savory ground turkey marinara, topped with a bubbly layer of melted mozzarella cheese.
INGREDIENTS
5 whole jumbo pasta shells
4 ounce ground turkey
0.25 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.5 cup marinara sauce
2 tbsp part-skim mozzarella cheese
0.5 tsp extra virgin olive oil
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).
Cook the jumbo pasta shells in a large pot of boiling water until al dente, then drain and set aside to cool slightly.
In a medium skillet, heat the olive oil over medium-high heat and brown the ground turkey until no longer pink.
Stir the marinara sauce into the turkey and simmer for 2-3 minutes to meld the flavors.
Finely chop the fresh baby spinach and place it in a small bowl with the ricotta cheese, garlic powder, oregano, sea salt, and black pepper, mixing until well combined.
Spread half of the turkey marinara mixture across the bottom of a small oven-safe baking dish.
Stuff each cooked pasta shell generously with the spinach-ricotta mixture and arrange them in the baking dish.
Spoon the remaining turkey marinara over the shells and sprinkle evenly with the mozzarella cheese.
Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted into a golden layer.