YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Spinach Stuffed Shells
Jumbo pasta shells baked with a zesty turkey marinara and a creamy spinach-ricotta filling, finished with a bubbly layer of melted mozzarella.
INGREDIENTS
2 count jumbo pasta shells
0.5 cup part-skim ricotta cheese
3 oz lean ground turkey
1 cup fresh baby spinach
0.5 cup marinara sauce
0.5 oz shredded mozzarella cheese
0 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 shells in a pot of boiling salted water until al dente, then drain and set aside to cool slightly.
In a medium skillet, heat the olive oil over medium heat and brown the ground turkey until no pink remains.
Stir the marinara sauce, garlic powder, dried oregano, sea salt, and black pepper into the turkey and simmer for 2 minutes.
In a small mixing bowl, combine the ricotta cheese and fresh baby spinach, stirring until the spinach is evenly distributed.
Spread half of the turkey marinara sauce across the bottom of a small oven-safe baking dish.
Stuff each cooked pasta shell with a generous portion of the spinach-ricotta mixture and arrange them in the dish.
Spoon the remaining turkey marinara over the shells and sprinkle evenly with the shredded mozzarella cheese.
Bake for 15 to 20 minutes until the cheese is melted and the sauce is bubbling.