YOUR SOLIN GENERATED RECIPE
Creamy Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a savory turkey and spinach-ricotta blend, baked in a vibrant marinara sauce until the cheese is bubbly and golden.
INGREDIENTS
3 whole jumbo pasta shells
0.33 cup low-fat ricotta cheese
3 oz ground turkey
2 cup fresh spinach
0.5 cup marinara sauce
1 tbsp parmesan cheese
0.25 oz part-skim mozzarella cheese
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells in a large pot of boiling salted water until al dente, then drain and set aside to cool.
In a skillet over medium heat, brown the ground turkey until fully cooked and no longer pink.
Add the minced garlic and fresh spinach to the skillet, sautéing for 2-3 minutes until the spinach is completely wilted.
In a medium mixing bowl, combine the cooked turkey and spinach with the low-fat ricotta, sea salt, black pepper, and dried oregano.
Spread half of the marinara sauce over the bottom of a small oven-safe baking dish.
Fill each cooked pasta shell generously with the ricotta and turkey mixture, then arrange them in the baking dish.
Top the shells with the remaining marinara sauce, shredded mozzarella, and grated parmesan cheese.
Bake for 20 minutes until the sauce is simmering and the cheese has melted into a beautiful golden crust.