YOUR SOLIN GENERATED RECIPE
Creamy Spinach Ricotta Stuffed Shells
Jumbo pasta shells baked with a savory ground turkey and spinach-ricotta filling, finished with a bright marinara and melted parmesan.
INGREDIENTS
5 whole Jumbo pasta shells
4 oz Ground turkey
0.25 cup Part-skim ricotta cheese
0.25 cup Liquid egg whites
1 cup Fresh baby spinach
0.5 cup Marinara sauce
1 tbsp Grated parmesan cheese
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 (190°C).
Cook the jumbo pasta shells in a large pot of boiling salted water until al dente, then drain and set aside to cool.
In a non-stick skillet over medium heat, cook the ground turkey until fully browned and crumbled.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until completely wilted, then remove from heat.
In a medium mixing bowl, combine the cooked turkey and spinach with the ricotta cheese, liquid egg whites, sea salt, black pepper, garlic powder, and dried oregano.
Spread 0.25 cup 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.
Spoon the remaining marinara sauce over the shells and sprinkle evenly with the grated parmesan cheese.
Cover with foil and bake for 15 minutes, then remove the foil and bake for an additional 5 minutes until the sauce is bubbling and the cheese is lightly golden.