YOUR SOLIN GENERATED RECIPE
Creamy Ricotta & Spinach Stuffed Shells
Tender jumbo shells stuffed with a protein-packed turkey and ricotta spinach filling, baked in a vibrant tomato sauce until bubbly and aromatic.
INGREDIENTS
2 pieces jumbo pasta shells
5 oz 93% lean ground turkey
0.25 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.33 cup no-sugar-added marinara sauce
1 tbsp grated parmesan cheese
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.
Cook the jumbo pasta shells in a large pot of boiling salted water until al dente, then drain and set aside.
In a non-stick skillet over medium heat, cook the ground turkey until it is fully browned and crumbled.
Add the fresh baby spinach to the skillet with the turkey and stir for 1-2 minutes until the leaves are completely wilted.
In a medium mixing bowl, combine the cooked turkey and spinach with the ricotta cheese, garlic powder, oregano, sea salt, and black pepper.
Spread half of the marinara sauce across the bottom of a small oven-safe baking dish.
Fill each cooked pasta shell with a generous portion of the turkey and ricotta mixture, then place them into the baking dish.
Spoon the remaining marinara sauce over the top of the shells and sprinkle with the grated parmesan cheese.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has turned a light golden brown.