YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Stuffed Shells with Marinara
Jumbo pasta shells baked with a savory turkey and spinach-flecked ricotta filling, topped with vibrant marinara and bubbly melted mozzarella.
INGREDIENTS
2 whole jumbo pasta shells
3.5 oz ground turkey
0.33 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.5 cup marinara sauce
0.5 oz shredded mozzarella cheese
1 tbsp grated parmesan cheese
0.25 tsp dried oregano
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp olive oil
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells in a large pot of boiling salted water according to package directions until al dente, then drain and set aside.
Heat the olive oil in a medium skillet over medium heat and brown the ground turkey until fully cooked through.
Add the fresh baby spinach to the skillet and sauté until just wilted, then remove from heat to cool slightly.
In a small mixing bowl, combine the part-skim ricotta cheese, cooked turkey and spinach, garlic powder, dried oregano, sea salt, and black pepper.
Spread roughly 0.25 cup of the marinara sauce in the bottom of a small oven-safe baking dish.
Carefully stuff each cooked shell with a generous portion of the ricotta and turkey mixture and arrange them in the baking dish.
Spoon the remaining marinara sauce over the shells and sprinkle evenly with shredded mozzarella and grated parmesan.
Bake for 15 to 20 minutes until the cheese is melted and the sauce is bubbling.