YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Stuffed Shells with Zesty Marinara
Jumbo pasta shells stuffed with a creamy spinach and ricotta blend, baked in a zesty, savory meat sauce for a comforting and protein-packed meal.
INGREDIENTS
2 whole jumbo pasta shells
0.25 cup part-skim ricotta cheese
3 oz 93% lean ground turkey
1 large egg
0.5 cup marinara sauce
1 tbsp grated parmesan cheese
1 cup fresh spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
1 clove garlic
PREPARATION
Preheat your oven to 375°F (190°C).
Boil the jumbo pasta shells in a large pot of salted water until al dente, then drain and set aside to cool slightly.
In a medium skillet over medium heat, brown the ground turkey with the minced garlic until the meat is fully cooked and no longer pink.
Stir the marinara sauce and dried oregano into the skillet with the turkey, allowing it to simmer for 5 minutes to develop the flavors.
In a small mixing bowl, combine the ricotta cheese, egg, finely chopped fresh spinach, sea salt, and black pepper until well incorporated.
Spread a thin layer of the prepared meat sauce onto the bottom of a small oven-safe baking dish.
Carefully stuff each cooked pasta shell with a generous portion of the ricotta and spinach mixture and arrange them in the baking dish.
Spoon the remaining meat sauce over the stuffed shells and sprinkle the top evenly with the grated parmesan cheese.
Bake for 20 minutes or until the sauce is bubbling and the cheese has formed a light golden crust.