YOUR SOLIN GENERATED RECIPE
Spinach Ricotta Stuffed Shells with Marinara
Jumbo shells stuffed with a savory turkey and spinach-ricotta filling, baked in a vibrant marinara sauce until the cheese is bubbly and golden.
INGREDIENTS
3 whole jumbo pasta shells
4 oz 93% lean ground turkey
0.25 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.5 cup no-sugar-added marinara sauce
0.5 oz part-skim shredded mozzarella cheese
1 tbsp grated parmesan cheese
1 large egg white
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells in a large pot of boiling salted water until al dente, then drain and set aside to cool.
In a non-stick skillet over medium heat, brown the ground turkey with minced garlic until no longer pink.
Add the fresh baby spinach to the skillet and sauté until just wilted, then remove from heat and let cool for 5 minutes.
In a medium mixing bowl, combine the cooked turkey and spinach with the ricotta cheese, egg white, parmesan, sea salt, black pepper, and dried oregano.
Spread half of the marinara sauce across the bottom of a small baking dish.
Generously stuff each cooked shell with the turkey and ricotta mixture and place them into the baking dish.
Top the shells with the remaining marinara sauce and sprinkle with the shredded mozzarella cheese.
Bake for 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.