YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Baked jumbo pasta shells are stuffed with a savory turkey and herb-flecked ricotta filling, nestled in a vibrant marinara sauce until the cheese is bubbly and golden.
INGREDIENTS
2 whole jumbo pasta shells
4 oz ground turkey
0.33 cup part-skim ricotta cheese
0.5 cup frozen spinach
0.25 cup marinara sauce
2 tbsp grated parmesan cheese
1 tsp dried oregano
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0 tsp olive oil
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.
Bring a large pot of salted water to a boil and cook the 4 jumbo pasta shells for 9 minutes until al dente, then drain and set aside.
In a medium skillet over medium heat, add 1 tsp olive oil and brown the 4 oz ground turkey until it is fully cooked and crumbled.
Thaw the 0.5 cup frozen spinach and squeeze it firmly in a clean kitchen towel to remove all excess moisture.
In a mixing bowl, combine the cooked turkey, 0.33 cup ricotta cheese, squeezed spinach, 1 tbsp grated parmesan, oregano, garlic powder, salt, and pepper.
Spread half of the marinara sauce across the bottom of the prepared baking dish.
Stuff each cooked shell generously with the turkey and ricotta mixture, then arrange them neatly in the baking dish.
Top the shells with the remaining marinara sauce and the final 1 tbsp of parmesan, cover with foil, and bake for 20 minutes before finishing uncovered for 5 minutes until bubbly.