YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a savory blend of lean ground turkey, creamy ricotta, and wilted spinach, baked in a vibrant herb-infused marinara sauce.
INGREDIENTS
3 whole jumbo pasta shells
5 oz ground turkey
0.25 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.5 cup marinara sauce
0 tsp olive oil
0.25 tsp garlic powder
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp shredded parmesan cheese
PREPARATION
Preheat your oven to 375°F.
Cook the jumbo pasta shells in a large pot of boiling water until al dente, then drain and set aside to cool.
Heat the olive oil in a skillet over medium heat and brown the ground turkey until fully cooked and no longer pink.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove from heat.
In a medium mixing bowl, combine the cooked turkey, wilted spinach, ricotta cheese, garlic powder, dried oregano, sea salt, and black pepper.
Spread half of the marinara sauce across the bottom of a small oven-safe baking dish.
Generously stuff each cooked pasta shell with the turkey and ricotta mixture and arrange them in the baking dish.
Spoon the remaining marinara sauce over the shells and sprinkle evenly with the shredded parmesan cheese.
Bake for 15-20 minutes until the sauce is bubbling and the cheese is lightly golden.