YOUR SOLIN GENERATED RECIPE
Spinach Ricotta Stuffed Shells with Marinara
Jumbo pasta shells stuffed with a creamy spinach and cottage cheese blend, baked in a savory turkey marinara sauce until bubbly and golden.
INGREDIENTS
2 count jumbo pasta shells
3 oz ground turkey (93% lean)
0.5 cup low-fat cottage cheese
1 cup fresh spinach
0.5 cup marinara sauce
0.5 oz part-skim mozzarella cheese
0.25 tsp garlic powder
0.25 tsp dried oregano
0.13 tsp sea salt
0.13 tsp black pepper
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.
In a non-stick skillet over medium heat, brown the ground turkey until fully cooked through and no longer pink.
Pour the marinara sauce into the skillet with the turkey and simmer for 2-3 minutes to combine flavors.
In a medium mixing bowl, stir together the cottage cheese, finely chopped fresh spinach, garlic powder, oregano, sea salt, and black pepper.
Spread half of the turkey marinara mixture across the bottom of a small oven-safe baking dish.
Generously fill each cooked pasta shell with the spinach and cheese mixture and place them into the baking dish.
Spoon the remaining turkey marinara over the shells and sprinkle evenly with the shredded mozzarella cheese.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese is melted and lightly browned.