YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Spinach Stuffed Shells
Tender pasta shells filled with a savory blend of lean ground turkey, creamy ricotta, and vibrant spinach, baked in a rich marinara sauce until bubbling and hot.
INGREDIENTS
4 whole Jumbo pasta shells
3 ounce Ground turkey
0.25 cup Part-skim ricotta cheese
0.5 cup Liquid egg whites
1 cup Fresh baby spinach
0.5 cup Marinara sauce
1 tablespoon Grated parmesan cheese
0.25 teaspoon Garlic powder
0.25 teaspoon Dried oregano
0.25 teaspoon Sea salt
0.25 teaspoon Black pepper
PREPARATION
Preheat oven to 375°F.
Boil jumbo shells in salted water according to package directions until al dente; drain and set aside.
In a medium skillet over medium heat, brown the ground turkey until fully cooked, breaking it into small crumbles.
Add the fresh baby spinach to the skillet and sauté until wilted, then remove from heat to cool slightly.
In a medium bowl, combine the cooked turkey, wilted spinach, ricotta cheese, egg whites, garlic powder, oregano, sea salt, and black pepper.
Spread half of the marinara sauce in the bottom of a small baking dish.
Stuff each cooked shell generously with the turkey and ricotta mixture and place them in the baking dish.
Top with the remaining marinara sauce and a sprinkle of grated parmesan cheese.
Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 5-10 minutes until the sauce is bubbling.