YOUR SOLIN GENERATED RECIPE
Creamy Ricotta & Spinach Stuffed Shells
Jumbo pasta shells stuffed with a savory turkey and ricotta spinach filling, baked in a vibrant marinara sauce until the cheese is bubbly and golden.
INGREDIENTS
2 whole jumbo pasta shells
5 oz ground turkey
0.25 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.5 cup marinara sauce
0.5 oz shredded mozzarella cheese
0 tsp extra virgin olive oil
0.25 tsp garlic powder
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the jumbo shells until al dente, then drain and set aside.
In a skillet over medium heat, add the olive oil and brown the ground turkey until no longer pink.
Add the fresh baby spinach to the skillet and sauté until completely wilted.
In a medium mixing bowl, combine the cooked turkey, wilted spinach, ricotta cheese, garlic powder, oregano, sea salt, and black pepper.
Spread 0.25 cup of the marinara sauce across the bottom of a small oven-safe baking dish.
Stuff each cooked pasta shell generously with the turkey and ricotta mixture and place them in the baking dish.
Pour the remaining 0.25 cup of marinara sauce over the shells and sprinkle with the shredded mozzarella cheese.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.