Creamy Spinach Ricotta Stuffed Shells

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

Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Stuffed Shells

Jumbo pasta shells stuffed with a savory turkey and spinach-ricotta filling, baked in a vibrant tomato sauce until bubbling and golden.

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NUTRITION

520kcal
Protein
48.0g
Fat
21.8g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

2 units jumbo pasta shells

5 oz ground turkey

0.25 cup part-skim ricotta cheese

1 cup fresh baby spinach

0.25 cup marinara sauce

2 tbsp egg whites

1 tbsp grated parmesan cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Boil the jumbo pasta shells in a pot of salted water according to package directions until al dente, then drain and set aside.

  • 3

    In a non-stick skillet over medium heat, cook the ground turkey with the garlic powder, dried oregano, sea salt, and black pepper until fully browned.

  • 4

    In a medium mixing bowl, combine the cooked turkey, ricotta cheese, chopped fresh spinach, and egg whites, stirring until the mixture is well combined.

  • 5

    Spread half of the marinara sauce across the bottom of a small oven-safe baking dish.

  • 6

    Stuff each cooked pasta shell generously with the turkey and ricotta mixture and arrange them in the baking dish.

  • 7

    Spoon the remaining marinara sauce over the shells and sprinkle evenly with grated parmesan cheese.

  • 8

    Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for another 5-10 minutes until the sauce is bubbling and the cheese is lightly golden.

Creamy Spinach Ricotta Stuffed Shells

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

Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Stuffed Shells

Jumbo pasta shells stuffed with a savory turkey and spinach-ricotta filling, baked in a vibrant tomato sauce until bubbling and golden.

NUTRITION

520kcal
Protein
48.0g
Fat
21.8g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

2 units jumbo pasta shells

5 oz ground turkey

0.25 cup part-skim ricotta cheese

1 cup fresh baby spinach

0.25 cup marinara sauce

2 tbsp egg whites

1 tbsp grated parmesan cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Boil the jumbo pasta shells in a pot of salted water according to package directions until al dente, then drain and set aside.

  • 3

    In a non-stick skillet over medium heat, cook the ground turkey with the garlic powder, dried oregano, sea salt, and black pepper until fully browned.

  • 4

    In a medium mixing bowl, combine the cooked turkey, ricotta cheese, chopped fresh spinach, and egg whites, stirring until the mixture is well combined.

  • 5

    Spread half of the marinara sauce across the bottom of a small oven-safe baking dish.

  • 6

    Stuff each cooked pasta shell generously with the turkey and ricotta mixture and arrange them in the baking dish.

  • 7

    Spoon the remaining marinara sauce over the shells and sprinkle evenly with grated parmesan cheese.

  • 8

    Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for another 5-10 minutes until the sauce is bubbling and the cheese is lightly golden.