YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Stuffed Shells with Zesty Marinara
Jumbo pasta shells stuffed with a velvety ricotta and turkey filling, baked in a zesty marinara sauce until bubbly and golden.
INGREDIENTS
3 whole jumbo pasta shells
4 oz ground turkey
0.25 cup part-skim ricotta cheese
1 large egg white
1 cup baby spinach
0.5 cup marinara sauce
2 tbsp parmesan cheese
0.25 tsp garlic powder
0.25 tsp dried oregano
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Boil the jumbo pasta shells in a large pot of 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 fully browned and crumbled.
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove from heat.
In a small mixing bowl, combine the cooked turkey and spinach with the ricotta cheese, egg white, garlic powder, oregano, sea salt, and black pepper.
Spread half of the marinara sauce evenly across the bottom of a small baking dish.
Generously fill each cooked pasta shell with the turkey and ricotta mixture and arrange them in the baking dish.
Spoon the remaining marinara sauce over the stuffed shells and sprinkle with the parmesan cheese.
Bake for 15-20 minutes until the sauce is bubbling and the cheese is lightly golden.