YOUR SOLIN GENERATED RECIPE
Creamy Ricotta and 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
6 whole jumbo pasta shells
4 oz ground turkey
0.25 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.25 cup marinara sauce
1 tbsp grated parmesan cheese
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 375°F (190°C).
Boil the jumbo pasta shells in a large pot of salted water according to the package directions until al dente, then drain and set aside.
In a non-stick skillet over medium heat, cook the ground turkey and minced garlic until the meat is browned and fully cooked through.
Add the fresh baby spinach to the skillet and stir for 1-2 minutes until completely wilted, then remove from heat.
In a small mixing bowl, combine the turkey and spinach mixture with the ricotta cheese, sea salt, black pepper, and dried oregano.
Spread half of the marinara sauce across the bottom of a small oven-safe baking dish.
Stuff each cooked pasta shell generously with the turkey and ricotta mixture and arrange them in the baking dish.
Top the shells with the remaining marinara sauce and a sprinkle of grated parmesan cheese.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese is lightly toasted.