Name: Creamy Spinach Ricotta Stuffed Shells
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 jumbo pasta shells; 3 oz ground turkey (93% lean); 0.33 cup part-skim ricotta cheese; 1 cup fresh baby spinach; 0.5 cup marinara sauce; 0.75 oz part-skim shredded mozzarella cheese; 1 tbsp egg white; 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

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Stuffed Shells

Baked jumbo pasta shells stuffed with a creamy spinach and ricotta filling, simmered in a savory turkey marinara sauce until bubbling and golden.

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NUTRITION

Protein

40.8g

Fat

21.6g

Carbs

41.7g

SERVINGS

1 serving

INGREDIENTS

5 jumbo pasta shells

3 oz ground turkey (93% lean)

0.33 cup part-skim ricotta cheese

1 cup fresh baby spinach

0.5 cup marinara sauce

0.75 oz part-skim shredded mozzarella cheese

1 tbsp egg white

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

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Cook the jumbo pasta shells in a large pot of boiling salted water until al dente, then drain and set aside to cool.
3
In a medium skillet over medium-high heat, cook the ground turkey until browned and fully cooked, breaking it into small crumbles.
4
Add the fresh baby spinach to the skillet with the turkey and sauté for 1 minute until just wilted, then remove from heat.
5
In a medium bowl, stir together the ricotta cheese, egg white, grated parmesan, garlic powder, dried oregano, sea salt, and black pepper.
6
Fold the cooked turkey and wilted spinach into the ricotta mixture until thoroughly combined.
7
Spread half of the marinara sauce across the bottom of a small oven-safe baking dish.
8
Fill each cooked pasta shell with a generous amount of the turkey and ricotta mixture and arrange them in the baking dish.
9
Spoon the remaining marinara sauce over the shells and sprinkle evenly with the shredded mozzarella cheese.
10
Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is melted and the sauce is bubbling.