YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Stuffed Pasta Shells
Jumbo pasta shells baked with a savory turkey and spinach-ricotta filling, topped with a vibrant marinara sauce and a dusting of salty parmesan.
INGREDIENTS
4 whole jumbo pasta shells
4 oz ground turkey 93% lean
0.33 cup part-skim ricotta cheese
2 large egg whites
0.5 cup marinara sauce
1 cup baby spinach
1 tbsp grated parmesan cheese
1 clove garlic
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells in boiling salted water according to package directions until al dente, then drain and set aside.
In a non-stick skillet over medium heat, brown the ground turkey with minced garlic, dried oregano, sea salt, and black pepper until fully cooked.
Add the fresh baby spinach to the skillet and stir until just wilted, then remove from heat to cool slightly.
In a medium mixing bowl, combine the ricotta cheese, egg whites, and the cooked turkey-spinach mixture until well incorporated.
Spread a spoonful of marinara sauce on the bottom of a small baking dish.
Stuff each cooked pasta shell generously with the ricotta and turkey mixture and place them in the baking dish.
Top the shells with the remaining marinara sauce and a sprinkle of grated parmesan cheese.
Cover with foil and bake for 15 minutes, then remove the foil and bake for an additional 5-10 minutes until the sauce is bubbling and the cheese is slightly golden.