YOUR SOLIN GENERATED RECIPE
Spinach Ricotta Stuffed Shells Baked Marinara
Baked jumbo shells stuffed with a creamy spinach and ricotta filling, simmered in a rich marinara sauce until the cheese is bubbly and golden.
INGREDIENTS
4 whole Jumbo pasta shells
3 oz Ground turkey
0.25 cup Part-skim ricotta cheese
0.5 cup Low-fat cottage cheese
1 cup Spinach
0.5 cup Marinara sauce
1 clove Garlic
0.5 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Parmesan cheese
PREPARATION
Preheat oven to 375°F.
Boil jumbo pasta shells for 2 minutes less than the package directions, then drain and set aside.
In a skillet over medium heat, cook the ground turkey and minced garlic until the meat is browned.
Add the spinach to the skillet and sauté until it is wilted and tender.
In a medium bowl, stir together the turkey mixture, ricotta, cottage cheese, oregano, salt, and pepper.
Pour half of the marinara sauce into a small baking dish.
Fill each shell with the turkey and cheese mixture and arrange them in the dish.
Top with the remaining marinara and a sprinkle of parmesan cheese.
Bake for 20 minutes until the sauce is bubbly and the cheese is golden.