YOUR SOLIN GENERATED RECIPE
Spinach Ricotta Stuffed Shells Baked Marinara
Baked jumbo pasta shells stuffed with savory turkey, spinach, and ricotta, smothered in a vibrant herb-infused marinara sauce until bubbly and golden.
INGREDIENTS
4 oz ground turkey
4 whole jumbo pasta shells
0.33 cup part-skim ricotta cheese
1 cup fresh spinach
0.5 cup marinara sauce
0.5 oz part-skim mozzarella cheese
1 tbsp grated parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp dried oregano
PREPARATION
Preheat oven to 375°F.
Boil jumbo pasta shells in salted water until al dente, then drain and set aside.
In a skillet over medium heat, brown the ground turkey until fully cooked and crumbly.
Add the fresh spinach to the skillet and sauté until just wilted, then remove from heat.
In a bowl, combine the cooked turkey and spinach with the ricotta cheese, sea salt, black pepper, garlic powder, and dried oregano.
Spread half of the marinara sauce across the bottom of a small baking dish.
Stuff each cooked shell with a generous portion of the turkey and ricotta mixture.
Arrange the shells in the dish, top with the remaining marinara, shredded mozzarella cheese, and grated parmesan cheese.
Bake for 20 minutes until the cheese is melted and the sauce is bubbling.