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 tomato sauce until bubbling and golden.
INGREDIENTS
3 units Jumbo pasta shells
3 oz Ground turkey
0.25 cup Part-skim ricotta cheese
1 oz Shredded mozzarella cheese
1 tbsp Grated parmesan cheese
1 large Egg
1 cup Fresh baby spinach
0.5 cup Marinara sauce
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Dried oregano
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish.
Cook the jumbo shells in boiling salted water until al dente, then drain and set aside to cool.
In a non-stick skillet over medium heat, brown the ground turkey until fully cooked and crumbly.
Add the fresh spinach to the skillet and stir until just wilted, then remove from heat to cool slightly.
In a mixing bowl, whisk the egg and combine with ricotta, half of the mozzarella, parmesan, and all spices.
Fold the cooled turkey and spinach mixture into the ricotta base until well incorporated.
Spread half of the marinara sauce across the bottom of the prepared baking dish.
Stuff each cooked shell with a generous portion of the filling and arrange them in the dish.
Top with the remaining marinara sauce and the rest of the mozzarella cheese.
Bake for 20 minutes until the sauce is bubbling and the cheese is beautifully golden.