YOUR SOLIN GENERATED RECIPE
Ricotta Stuffed Shells with Marinara
Tender pasta shells stuffed with a savory ground turkey and ricotta filling, baked in a vibrant marinara sauce until the cheese is bubbly and golden.
INGREDIENTS
3 whole Jumbo pasta shells
5 oz Ground turkey
0.25 cup Part-skim ricotta cheese
1 cup Baby spinach
0.5 cup Marinara sauce
0.5 oz Shredded mozzarella cheese
1 clove Garlic
0.25 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
0 tsp Extra virgin olive oil
PREPARATION
Preheat your oven to 375°F.
Bring a large pot of salted water to a boil and cook the jumbo shells until al dente, then drain and set aside on parchment paper to prevent sticking.
In a medium skillet over medium-high heat, add the olive oil and sauté the minced garlic for 30 seconds until fragrant.
Add the ground turkey to the skillet and cook until browned and fully cooked through, breaking it up with a spatula.
Stir in the baby spinach and cook for 1-2 minutes until just wilted, then remove the skillet from the heat to cool slightly.
In a small mixing bowl, combine the cooked turkey and spinach with the ricotta cheese, dried oregano, sea salt, and black pepper.
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 arrange them in the baking dish.
Spoon the remaining marinara sauce over the shells and sprinkle evenly with the shredded mozzarella cheese.
Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.