Creamy Spinach Ricotta Stuffed Shells

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Stuffed Shells

Oven-baked jumbo pasta shells stuffed with a savory turkey and spinach ricotta blend, finished in a vibrant marinara sauce until bubbly and golden.

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NUTRITION

501kcal
Protein
42.4g
Fat
22.4g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

2 whole jumbo pasta shells

4.5 oz ground turkey

0.33 cup part-skim ricotta cheese

1 cup fresh baby spinach

0.5 cup marinara sauce

1 tbsp grated parmesan cheese

0.25 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the jumbo pasta shells in a large pot of boiling salted water until al dente, then drain and set aside.

  • 3

    Heat the extra virgin olive oil in a large skillet over medium heat.

  • 4

    Add the ground turkey, sea salt, black pepper, garlic powder, and dried oregano to the skillet, breaking the meat apart and cooking until fully browned.

  • 5

    Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove from heat.

  • 6

    In a medium mixing bowl, stir together the cooked turkey-spinach mixture and the part-skim ricotta cheese until well combined.

  • 7

    Pour half of the marinara sauce into the bottom of an 8x8 inch baking dish, spreading it into an even layer.

  • 8

    Carefully stuff each cooked pasta shell with a generous amount of the turkey and ricotta filling.

  • 9

    Arrange the stuffed shells in the baking dish and top with the remaining marinara sauce and the grated parmesan cheese.

  • 10

    Cover with foil and bake for 15 minutes, then remove the foil and bake for another 5-10 minutes until the sauce is bubbling and the cheese is lightly browned.

Creamy Spinach Ricotta Stuffed Shells

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Stuffed Shells

Oven-baked jumbo pasta shells stuffed with a savory turkey and spinach ricotta blend, finished in a vibrant marinara sauce until bubbly and golden.

NUTRITION

501kcal
Protein
42.4g
Fat
22.4g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

2 whole jumbo pasta shells

4.5 oz ground turkey

0.33 cup part-skim ricotta cheese

1 cup fresh baby spinach

0.5 cup marinara sauce

1 tbsp grated parmesan cheese

0.25 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the jumbo pasta shells in a large pot of boiling salted water until al dente, then drain and set aside.

  • 3

    Heat the extra virgin olive oil in a large skillet over medium heat.

  • 4

    Add the ground turkey, sea salt, black pepper, garlic powder, and dried oregano to the skillet, breaking the meat apart and cooking until fully browned.

  • 5

    Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove from heat.

  • 6

    In a medium mixing bowl, stir together the cooked turkey-spinach mixture and the part-skim ricotta cheese until well combined.

  • 7

    Pour half of the marinara sauce into the bottom of an 8x8 inch baking dish, spreading it into an even layer.

  • 8

    Carefully stuff each cooked pasta shell with a generous amount of the turkey and ricotta filling.

  • 9

    Arrange the stuffed shells in the baking dish and top with the remaining marinara sauce and the grated parmesan cheese.

  • 10

    Cover with foil and bake for 15 minutes, then remove the foil and bake for another 5-10 minutes until the sauce is bubbling and the cheese is lightly browned.