Name: Baked Spinach Ricotta Stuffed Shells
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 unit jumbo pasta shells; 3 oz ground turkey 93% lean; 0.25 cup part-skim ricotta cheese; 1 cup fresh baby spinach; 1 large egg; 2 tbsp grated parmesan cheese; 0.5 cup marinara sauce; 0 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

YOUR SOLIN GENERATED RECIPE

Baked Spinach Ricotta Stuffed Shells

Jumbo pasta shells baked with a savory turkey and spinach-ricotta filling, topped with a vibrant marinara sauce that bubbles with aromatic herbs.

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NUTRITION

Protein

47.9g

Fat

21.9g

Carbs

39.7g

SERVINGS

1 serving

INGREDIENTS

3 unit jumbo pasta shells

3 oz ground turkey 93% lean

0.25 cup part-skim ricotta cheese

1 cup fresh baby spinach

1 large egg

2 tbsp grated parmesan cheese

0.5 cup marinara sauce

0 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Cook the jumbo pasta shells in boiling salted water according to package directions until al dente, then drain and set aside.
3
In a medium skillet, heat the olive oil over medium heat. Add the ground turkey and cook until browned, breaking it into small crumbles.
4
Add the fresh baby spinach to the skillet and sauté just until wilted, then remove from heat and let cool slightly.
5
In a mixing bowl, combine the ricotta cheese, egg, 1 tablespoon of parmesan, sea salt, black pepper, and garlic powder.
6
Fold the cooked turkey and spinach mixture into the ricotta mixture until well combined.
7
Spread half of the marinara sauce on the bottom of a small baking dish.
8
Stuff each cooked shell generously with the ricotta and turkey mixture and place them in the baking dish.
9
Top the shells with the remaining marinara sauce and the remaining tablespoon of parmesan cheese.
10
Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 5-10 minutes until the sauce is bubbling and the cheese is lightly golden.