Name: Creamy Ricotta Turkey Stuffed Shells
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Ground turkey (93% lean); 2 large Jumbo pasta shells; 0.25 cup Ricotta cheese (part-skim); 1 large Egg white; 1 cup Fresh spinach; 0.25 cup Tomato puree; 1 tbsp Parmesan cheese; 0.25 tsp Olive oil; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried oregano; 0.25 tsp Onion powder

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Turkey Stuffed Shells

Baked jumbo shells filled with a savory turkey and herb-flecked ricotta mixture, nestled in a vibrant tomato sauce until bubbly and golden.

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NUTRITION

Protein

56.3g

Fat

23.1g

Carbs

34.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground turkey (93% lean)

2 large Jumbo pasta shells

0.25 cup Ricotta cheese (part-skim)

1 large Egg white

1 cup Fresh spinach

0.25 cup Tomato puree

1 tbsp Parmesan cheese

0.25 tsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

0.25 tsp Onion powder

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PREPARATION

1
Preheat oven to 375°F.
2
Boil jumbo shells in salted water until al dente, then drain and set aside.
3
In a skillet over medium heat, add olive oil and sauté the ground turkey until browned.
4
Add minced garlic, sea salt, pepper, oregano, and onion powder to the turkey, stirring for 1 minute.
5
Stir in the fresh spinach until just wilted, then remove the skillet from heat to cool slightly.
6
In a mixing bowl, combine the turkey mixture with ricotta cheese, egg white, and half of the parmesan.
7
Spread half of the tomato puree in the bottom of a small baking dish.
8
Stuff each cooked shell generously with the turkey-ricotta mixture and place in the dish.
9
Top with the remaining tomato puree and parmesan cheese.
10
Bake for 15-20 minutes until the sauce is bubbling and the cheese is lightly golden.