YOUR SOLIN GENERATED RECIPE
Creamy Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a savory blend of ground turkey, ricotta, and wilted spinach, baked in a vibrant marinara sauce until bubbly and golden.
INGREDIENTS
2 whole jumbo pasta shells
4 oz ground turkey (93% lean)
0.25 cup part-skim ricotta cheese
1 cup fresh spinach
2 tbsp grated parmesan cheese
0.5 oz shredded part-skim mozzarella cheese
0.5 cup marinara sauce
0.5 tsp 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.
Boil the jumbo shells in salted water for 2 minutes less than the package directions until al dente, then drain and set aside.
In a medium skillet, heat the olive oil over medium heat and brown the ground turkey until fully cooked through.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until it has completely wilted.
In a mixing bowl, combine the turkey and spinach mixture with the ricotta cheese, 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.
Fill each cooked pasta shell with a generous portion of the turkey and ricotta mixture, then place them into the baking dish.
Spoon the remaining marinara sauce over the shells and sprinkle evenly with the shredded mozzarella cheese.
Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for an additional 5 minutes until the cheese is melted and the sauce is bubbling.