Spinach Ricotta Stuffed Shells Baked Marinara

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

Spinach Ricotta Stuffed Shells Baked Marinara

YOUR SOLIN GENERATED RECIPE

Spinach Ricotta Stuffed Shells Baked Marinara

Jumbo pasta shells stuffed with a savory blend of lean ground turkey, creamy ricotta, and wilted spinach, baked in a vibrant marinara sauce until bubbling and golden.

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NUTRITION

475kcal
Protein
43.9g
Fat
16.8g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

2 whole jumbo pasta shells

5 oz 93% lean ground turkey

0.13 cup part-skim ricotta cheese

1 cup fresh baby spinach

0.5 cup no-sugar-added marinara sauce

2 tbsp liquid egg whites

1 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 pot of salted water to a boil and cook the jumbo shells for 2 minutes less than the package instructions so they remain firm enough to stuff.

  • 3

    While pasta cooks, brown the ground turkey in a non-stick skillet over medium heat until fully cooked and crumbled.

  • 4

    Add the fresh baby spinach to the skillet with the turkey and stir for 1-2 minutes until the leaves are completely wilted.

  • 5

    In a mixing bowl, combine the turkey and spinach mixture with the ricotta cheese, egg whites, garlic powder, oregano, sea salt, and black pepper.

  • 6

    Spread 2 tablespoons of the marinara sauce across the bottom of a small oven-safe baking dish.

  • 7

    Stuff each cooked shell generously with the turkey and ricotta mixture and arrange them in the baking dish.

  • 8

    Pour the remaining marinara sauce over the shells and sprinkle evenly with the grated parmesan cheese.

  • 9

    Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for another 5-10 minutes until the sauce is bubbling and the edges are slightly golden.

Spinach Ricotta Stuffed Shells Baked Marinara

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

Spinach Ricotta Stuffed Shells Baked Marinara

YOUR SOLIN GENERATED RECIPE

Spinach Ricotta Stuffed Shells Baked Marinara

Jumbo pasta shells stuffed with a savory blend of lean ground turkey, creamy ricotta, and wilted spinach, baked in a vibrant marinara sauce until bubbling and golden.

NUTRITION

475kcal
Protein
43.9g
Fat
16.8g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

2 whole jumbo pasta shells

5 oz 93% lean ground turkey

0.13 cup part-skim ricotta cheese

1 cup fresh baby spinach

0.5 cup no-sugar-added marinara sauce

2 tbsp liquid egg whites

1 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 pot of salted water to a boil and cook the jumbo shells for 2 minutes less than the package instructions so they remain firm enough to stuff.

  • 3

    While pasta cooks, brown the ground turkey in a non-stick skillet over medium heat until fully cooked and crumbled.

  • 4

    Add the fresh baby spinach to the skillet with the turkey and stir for 1-2 minutes until the leaves are completely wilted.

  • 5

    In a mixing bowl, combine the turkey and spinach mixture with the ricotta cheese, egg whites, garlic powder, oregano, sea salt, and black pepper.

  • 6

    Spread 2 tablespoons of the marinara sauce across the bottom of a small oven-safe baking dish.

  • 7

    Stuff each cooked shell generously with the turkey and ricotta mixture and arrange them in the baking dish.

  • 8

    Pour the remaining marinara sauce over the shells and sprinkle evenly with the grated parmesan cheese.

  • 9

    Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for another 5-10 minutes until the sauce is bubbling and the edges are slightly golden.