YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a savory turkey and spinach-ricotta blend, baked in a vibrant marinara sauce until bubbly and golden.
INGREDIENTS
2 count jumbo pasta shells
4 oz ground turkey
1 cup fresh baby spinach
0.13 cup part-skim ricotta cheese
0.25 cup marinara sauce
0.25 oz part-skim mozzarella cheese
0.5 tbsp grated parmesan cheese
0.25 tsp garlic powder
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the jumbo shells until al dente according to package directions, then drain and set aside.
In a non-stick skillet over medium heat, cook the ground turkey until browned and fully cooked through, breaking it into small crumbles.
Add the fresh baby spinach to the skillet with the turkey and sauté for 1-2 minutes until completely wilted.
In a medium mixing bowl, combine the cooked turkey and spinach with the ricotta cheese, garlic powder, dried oregano, sea salt, and black pepper.
Spread 0.25 cup of the marinara sauce onto the bottom of a small baking dish.
Stuff each cooked pasta shell generously with the turkey and ricotta mixture and place them into the baking dish.
Top the shells with the remaining 0.25 cup of marinara sauce, then sprinkle with mozzarella and parmesan cheese.
Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.