YOUR SOLIN GENERATED RECIPE
Creamy Ricotta & Spinach Stuffed Shells
Jumbo pasta shells stuffed with a savory blend of lean ground turkey, creamy ricotta, and wilted spinach, then baked in a rich marinara sauce until bubbly and golden.
INGREDIENTS
3 whole jumbo pasta shells
4 oz ground turkey
0.13 cup part-skim ricotta cheese
1 cup baby spinach
0.33 cup marinara sauce
0.25 oz mozzarella cheese
0.5 tbsp parmesan cheese
0.5 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp dried oregano
PREPARATION
Cook 4 jumbo pasta shells in boiling salted water until al dente, then drain.
Heat olive oil in a skillet over medium heat and brown the ground turkey until fully cooked.
Add the baby spinach to the skillet and sauté until just wilted.
In a medium bowl, combine the cooked turkey, wilted spinach, ricotta cheese, garlic powder, oregano, sea salt, and black pepper.
Spread 0.25 cup of marinara sauce on the bottom of a small oven-safe dish.
Stuff each shell with the turkey and ricotta mixture and arrange them in the dish.
Top the shells with the remaining marinara sauce, mozzarella cheese, and parmesan cheese.
Bake at 375°F for 15 minutes until the cheese is melted and the sauce is bubbling.