YOUR SOLIN GENERATED RECIPE
Creamy Ricotta & Spinach Stuffed Shells
Baked jumbo pasta shells filled with savory turkey and spinach-ricotta, topped with vibrant marinara and melted mozzarella for a velvety finish.
INGREDIENTS
5 large jumbo pasta shells
4 oz ground turkey
0.25 cup part-skim ricotta cheese
1 cup fresh spinach
2 tbsp egg whites
0.5 cup marinara sauce
0.5 oz part-skim mozzarella cheese
0.5 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp dried oregano
PREPARATION
Preheat oven to 375°F.
Cook pasta shells in boiling water until al dente; drain and set aside.
Heat olive oil in a skillet over medium heat and brown the ground turkey until fully cooked.
Add fresh spinach to the skillet and sauté until wilted, then remove from heat to cool slightly.
In a mixing bowl, combine the turkey and spinach mixture with ricotta cheese, egg whites, sea salt, black pepper, garlic powder, and dried oregano.
Spread half of the marinara sauce on the bottom of a small baking dish.
Stuff each cooked shell generously with the turkey-ricotta mixture and place in the dish.
Top shells with the remaining marinara sauce and sprinkle with shredded mozzarella cheese.
Cover with foil and bake for 15 minutes, then remove foil and bake for another 5-10 minutes until the cheese is bubbly and golden.