YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Baked pasta shells stuffed with creamy spinach and ricotta, served in a savory turkey marinara sauce until bubbly and golden.
INGREDIENTS
3 whole Jumbo pasta shells
0.5 cup Part-skim ricotta cheese
4 oz 93% Lean ground turkey
0.5 cup Marinara sauce
1 cup Fresh baby spinach
1 tbsp Grated parmesan cheese
1 clove Garlic
0.25 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
1. Preheat oven to 375°F.
2. Boil jumbo pasta shells in salted water until al dente, then drain and set aside.
3. Brown the ground turkey in a skillet over medium heat until fully cooked.
4. Stir the marinara sauce into the turkey and simmer for 5 minutes to meld flavors.
5. In a separate bowl, combine ricotta, chopped spinach, parmesan, minced garlic, oregano, salt, and pepper.
6. Spread a thin layer of the meat sauce in the bottom of a small baking dish.
7. Fill each cooked shell generously with the ricotta mixture and arrange them in the dish.
8. Spoon the remaining sauce over the shells and bake for 20 minutes until the cheese is melted and bubbly.