YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a creamy spinach and herb-flecked turkey filling, baked in a vibrant tomato sauce until bubbly and golden.
INGREDIENTS
4 units jumbo pasta shells
2 oz ground turkey (93% lean)
0.5 cup low-fat cottage cheese
1 cup fresh spinach
0.5 cup marinara sauce
0.5 oz grated parmesan cheese
1 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp dried oregano
PREPARATION
Preheat oven to 375°F (190°C).
Boil the jumbo pasta shells in salted water for 2 minutes less than the package directions until al dente, then drain and set aside.
In a medium skillet, cook the ground turkey over medium heat until browned and cooked through.
Add the fresh spinach to the skillet and sauté until just wilted, then remove from heat.
In a food processor or blender, pulse the cottage cheese until smooth to create a creamy base.
In a mixing bowl, combine the smooth cottage cheese, cooked turkey, wilted spinach, garlic powder, sea salt, black pepper, and dried oregano.
Spread half of the marinara sauce on the bottom of a small baking dish.
Generously fill each pasta shell with the turkey and cheese mixture and place them in the baking dish.
Top with the remaining marinara sauce and sprinkle with the grated parmesan cheese.
Bake for 20 minutes until the sauce is bubbling and the cheese is lightly browned.