YOUR SOLIN GENERATED RECIPE
Creamy Ricotta and Spinach Stuffed Shells
Jumbo pasta shells stuffed with a savory ricotta and spinach blend, baked in a rich tomato meat sauce for a comforting and velvety finish.
INGREDIENTS
1 large jumbo pasta shells
4.5 oz ground turkey
0.33 cup part-skim ricotta cheese
1 cup fresh spinach
0.5 cup marinara sauce
0 tsp extra virgin olive oil
1 tbsp grated parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F.
Boil the jumbo pasta shells in a large pot of salted water until al dente, then drain and set aside to cool slightly.
In a skillet over medium heat, brown the ground turkey in olive oil with sea salt, black pepper, and garlic powder until fully cooked and no longer pink.
In a medium mixing bowl, combine the ricotta cheese, chopped fresh spinach, and half of the cooked ground turkey.
Spread a thin layer of marinara sauce across the bottom of a small oven-safe baking dish.
Fill each cooked shell generously with the ricotta and turkey mixture, then arrange them in the baking dish.
Top the shells with the remaining marinara sauce and the rest of the cooked ground turkey.
Sprinkle with the grated parmesan cheese and bake for 15-20 minutes until the sauce is bubbling and the cheese is golden.