YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Stuffed Shells with Zesty Marinara
Baked jumbo pasta shells stuffed with a creamy spinach and ricotta filling, finished in a robust meat sauce for a satisfying and velvety texture.
INGREDIENTS
4 whole jumbo pasta shells
4 oz ground turkey
0.5 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.5 cup 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 oven to 375°F.
Boil the jumbo shells in salted water until al dente, then drain and set aside.
In a medium skillet, brown the ground turkey over medium heat until fully cooked.
Stir the marinara sauce into the cooked turkey and let it simmer for 5 minutes.
Finely chop the fresh baby spinach and combine it in a bowl with the ricotta, garlic powder, oregano, salt, and pepper.
Spread a thin layer of the meat sauce on the bottom of a small baking dish.
Fill each cooked shell with a generous spoonful of the ricotta-spinach mixture.
Arrange the stuffed shells in the dish and top with the remaining meat sauce and grated parmesan.
Bake for 15-20 minutes until the cheese is melted and the sauce is bubbling.