YOUR SOLIN GENERATED RECIPE
Creamy Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a savory turkey and spinach ricotta blend, then baked in a rich marinara sauce until golden and bubbling.
INGREDIENTS
5 jumbo shells pasta shells
4 oz ground turkey (93% lean)
0.33 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.33 cup marinara sauce
1 tbsp grated parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tsp extra virgin olive oil
PREPARATION
Preheat your oven to 375°F (190°C).
Boil the jumbo pasta shells in salted water for about 9 minutes until al dente, then drain and set aside.
In a skillet, heat the olive oil over medium heat and brown the ground turkey until fully cooked through.
Add the baby spinach to the skillet and sauté for 1-2 minutes until wilted, then remove from heat.
In a medium mixing bowl, combine the cooked turkey, wilted spinach, ricotta cheese, sea salt, black pepper, and garlic powder.
Spread half of the marinara sauce across the bottom of a small oven-safe baking dish.
Generously fill each cooked pasta shell with the turkey and ricotta mixture and arrange them in the baking dish.
Top the shells with the remaining marinara sauce and a sprinkle of grated parmesan cheese.
Bake for 15-20 minutes until the sauce is bubbling and the cheese has lightly browned.