YOUR SOLIN GENERATED RECIPE
Creamy Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a savory blend of ground turkey, ricotta, and wilted spinach, baked in a vibrant marinara sauce until bubbly and golden.
INGREDIENTS
2 whole jumbo pasta shells
4 oz ground turkey
0.33 cup part-skim ricotta cheese
1 cup fresh spinach
0.25 cup marinara sauce
2 tbsp grated parmesan cheese
0.5 tsp olive oil
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 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, heat the olive oil over medium heat and brown the ground turkey until fully cooked and no longer pink.
Add the fresh spinach to the skillet and sauté until wilted, then remove from heat and let the mixture cool slightly.
In a small mixing bowl, combine the cooked turkey and spinach with the ricotta cheese, garlic powder, sea salt, and black pepper.
Spread half of the marinara sauce across the bottom of a small baking dish.
Stuff each cooked pasta shell with a generous amount of the turkey and ricotta mixture and arrange them in the baking dish.
Top the shells with the remaining marinara sauce and sprinkle evenly with the grated parmesan cheese.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.