YOUR SOLIN GENERATED RECIPE
Creamy Ricotta & Spinach Stuffed Shells
Jumbo pasta shells stuffed with a savory turkey and spinach-ricotta filling, baked in a vibrant marinara sauce until the edges are golden and bubbly.
INGREDIENTS
4 whole jumbo pasta shells
4 oz ground turkey (93% lean)
0.25 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.5 cup marinara sauce
1 tbsp grated parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp dried oregano
PREPARATION
Preheat 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 medium skillet over medium heat, cook the ground turkey until browned and cooked through, breaking it into small crumbles.
Add the fresh baby spinach to the skillet with the turkey and sauté for 1-2 minutes until just wilted.
In a small bowl, combine the cooked turkey, wilted spinach, ricotta cheese, sea salt, black pepper, garlic powder, and dried oregano.
Spread half of the marinara sauce in the bottom of a small baking dish.
Fill each cooked shell generously with the turkey and ricotta mixture and place them in the baking dish.
Top with the remaining marinara sauce and sprinkle with grated parmesan cheese.
Bake for 15-20 minutes until the sauce is bubbling and the cheese is lightly golden.