Spinach Ricotta Stuffed Shells with Marinara

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

Spinach Ricotta Stuffed Shells with Marinara

YOUR SOLIN GENERATED RECIPE

Spinach Ricotta Stuffed Shells with Marinara

Oven-baked pasta shells stuffed with a savory spinach and turkey ricotta filling, nestled in a vibrant, bubbling marinara sauce.

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NUTRITION

442kcal
Protein
46.6g
Fat
15.0g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

2 whole jumbo pasta shells

3 oz ground turkey

0.13 cup part-skim ricotta cheese

0.5 cup egg whites

0.5 oz shredded part-skim mozzarella cheese

1 cup fresh baby spinach

0.25 cup marinara sauce

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

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PREPARATION

  • 1

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

  • 2

    Bring a large pot of salted water to a boil and cook the jumbo shells according to package directions until al dente, then drain and set aside.

  • 3

    In a non-stick skillet over medium heat, brown the ground turkey until fully cooked through, breaking it into small crumbles.

  • 4

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

  • 5

    In a medium mixing bowl, combine the cooked turkey, wilted spinach, ricotta cheese, egg whites, garlic powder, dried oregano, sea salt, and black pepper.

  • 6

    Spread half of the marinara sauce in the bottom of a small baking dish.

  • 7

    Generously stuff each cooked pasta shell with the turkey and ricotta mixture and place them in the baking dish.

  • 8

    Top the shells with the remaining marinara sauce, shredded mozzarella, and grated parmesan.

  • 9

    Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbling.

Spinach Ricotta Stuffed Shells with Marinara

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

Spinach Ricotta Stuffed Shells with Marinara

YOUR SOLIN GENERATED RECIPE

Spinach Ricotta Stuffed Shells with Marinara

Oven-baked pasta shells stuffed with a savory spinach and turkey ricotta filling, nestled in a vibrant, bubbling marinara sauce.

NUTRITION

442kcal
Protein
46.6g
Fat
15.0g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

2 whole jumbo pasta shells

3 oz ground turkey

0.13 cup part-skim ricotta cheese

0.5 cup egg whites

0.5 oz shredded part-skim mozzarella cheese

1 cup fresh baby spinach

0.25 cup marinara sauce

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

  • 1

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

  • 2

    Bring a large pot of salted water to a boil and cook the jumbo shells according to package directions until al dente, then drain and set aside.

  • 3

    In a non-stick skillet over medium heat, brown the ground turkey until fully cooked through, breaking it into small crumbles.

  • 4

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

  • 5

    In a medium mixing bowl, combine the cooked turkey, wilted spinach, ricotta cheese, egg whites, garlic powder, dried oregano, sea salt, and black pepper.

  • 6

    Spread half of the marinara sauce in the bottom of a small baking dish.

  • 7

    Generously stuff each cooked pasta shell with the turkey and ricotta mixture and place them in the baking dish.

  • 8

    Top the shells with the remaining marinara sauce, shredded mozzarella, and grated parmesan.

  • 9

    Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbling.