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

Tender jumbo shells baked with a savory turkey and spinach-ricotta filling, topped with vibrant marinara sauce and a sprinkle of salty parmesan cheese.

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NUTRITION

503kcal
Protein
43.1g
Fat
21.3g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

4 whole jumbo pasta shells

3 oz 93% lean ground turkey

0.33 cup part-skim ricotta cheese

1 cup fresh baby spinach

1 large egg

0.25 cup no-sugar-added marinara sauce

1 tbsp grated parmesan cheese

1 spray avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small baking dish with one spray of avocado oil.

  • 2

    Cook the jumbo pasta shells in boiling salted water for 2 minutes less than the package directions until al dente, then drain and set aside.

  • 3

    In a medium skillet over medium heat, cook the ground turkey until browned and crumbled, then remove from heat to cool slightly.

  • 4

    In a mixing bowl, combine the cooked turkey, ricotta cheese, chopped baby spinach, egg, garlic powder, oregano, sea salt, and black pepper.

  • 5

    Spread half of the marinara sauce on the bottom of the prepared baking dish.

  • 6

    Stuff each cooked shell generously with the turkey and ricotta mixture and place them in the dish.

  • 7

    Top the shells with the remaining marinara sauce and a sprinkle of grated parmesan cheese.

  • 8

    Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and the edges are 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

Tender jumbo shells baked with a savory turkey and spinach-ricotta filling, topped with vibrant marinara sauce and a sprinkle of salty parmesan cheese.

NUTRITION

503kcal
Protein
43.1g
Fat
21.3g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

4 whole jumbo pasta shells

3 oz 93% lean ground turkey

0.33 cup part-skim ricotta cheese

1 cup fresh baby spinach

1 large egg

0.25 cup no-sugar-added marinara sauce

1 tbsp grated parmesan cheese

1 spray avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small baking dish with one spray of avocado oil.

  • 2

    Cook the jumbo pasta shells in boiling salted water for 2 minutes less than the package directions until al dente, then drain and set aside.

  • 3

    In a medium skillet over medium heat, cook the ground turkey until browned and crumbled, then remove from heat to cool slightly.

  • 4

    In a mixing bowl, combine the cooked turkey, ricotta cheese, chopped baby spinach, egg, garlic powder, oregano, sea salt, and black pepper.

  • 5

    Spread half of the marinara sauce on the bottom of the prepared baking dish.

  • 6

    Stuff each cooked shell generously with the turkey and ricotta mixture and place them in the dish.

  • 7

    Top the shells with the remaining marinara sauce and a sprinkle of grated parmesan cheese.

  • 8

    Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and the edges are golden.