Creamy Spinach Ricotta Stuffed Shells

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Stuffed Shells

Jumbo pasta shells stuffed with a savory turkey and spinach-ricotta filling, then baked in a vibrant tomato sauce until the cheese is bubbling and golden.

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NUTRITION

581kcal
Protein
47.9g
Fat
20.2g
Carbs
54.8g

SERVINGS

1 serving

INGREDIENTS

4 oz ground turkey

4 whole jumbo pasta shells

0.33 cup part-skim ricotta cheese

1 cup fresh baby spinach

0.5 cup marinara sauce

0.5 oz shredded mozzarella cheese

1 large egg white

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the jumbo pasta shells in boiling salted water according to package directions until al dente, then drain and set aside.

  • 3

    In a medium skillet over medium heat, brown the ground turkey with the minced garlic until fully cooked, breaking it into small crumbles.

  • 4

    Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove from heat to cool slightly.

  • 5

    In a mixing bowl, combine the cooked turkey mixture, ricotta cheese, egg white, dried oregano, sea salt, and black pepper.

  • 6

    Spread half of the marinara sauce in the bottom of a small baking dish.

  • 7

    Fill each cooked shell generously with the turkey-ricotta mixture and place them in the baking dish.

  • 8

    Top the shells with the remaining marinara sauce and sprinkle with the shredded mozzarella cheese.

  • 9

    Cover with foil and bake for 15 minutes, then remove the foil and bake for another 5-10 minutes until the cheese is melted and the sauce is bubbly.

Creamy Spinach Ricotta Stuffed Shells

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Stuffed Shells

Jumbo pasta shells stuffed with a savory turkey and spinach-ricotta filling, then baked in a vibrant tomato sauce until the cheese is bubbling and golden.

NUTRITION

581kcal
Protein
47.9g
Fat
20.2g
Carbs
54.8g

SERVINGS

1 serving

INGREDIENTS

4 oz ground turkey

4 whole jumbo pasta shells

0.33 cup part-skim ricotta cheese

1 cup fresh baby spinach

0.5 cup marinara sauce

0.5 oz shredded mozzarella cheese

1 large egg white

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the jumbo pasta shells in boiling salted water according to package directions until al dente, then drain and set aside.

  • 3

    In a medium skillet over medium heat, brown the ground turkey with the minced garlic until fully cooked, breaking it into small crumbles.

  • 4

    Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove from heat to cool slightly.

  • 5

    In a mixing bowl, combine the cooked turkey mixture, ricotta cheese, egg white, dried oregano, sea salt, and black pepper.

  • 6

    Spread half of the marinara sauce in the bottom of a small baking dish.

  • 7

    Fill each cooked shell generously with the turkey-ricotta mixture and place them in the baking dish.

  • 8

    Top the shells with the remaining marinara sauce and sprinkle with the shredded mozzarella cheese.

  • 9

    Cover with foil and bake for 15 minutes, then remove the foil and bake for another 5-10 minutes until the cheese is melted and the sauce is bubbly.