YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a creamy spinach and herb ricotta blend, baked in a vibrant marinara sauce until the cheese is bubbling and golden.
INGREDIENTS
3 count jumbo pasta shells
2 oz ground turkey
0.25 cup part-skim ricotta cheese
2 cups fresh spinach
1 large egg white
0.33 cup marinara sauce
0.13 cup part-skim mozzarella cheese
0.5 tbsp parmesan cheese
1 clove garlic
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Boil the jumbo pasta shells in a large pot of salted water according to package directions until al dente, then drain and set aside.
In a non-stick skillet over medium heat, cook the ground turkey and minced garlic until the turkey is browned and cooked through.
Steam the fresh spinach until wilted, then squeeze out all excess liquid using a clean kitchen towel and finely chop.
In a medium mixing bowl, combine the cooked turkey, chopped spinach, ricotta cheese, egg white, dried oregano, salt, and pepper.
Spread half of the marinara sauce evenly across the bottom of a small baking dish.
Stuff each cooked pasta shell generously with the turkey and ricotta mixture and arrange them in the baking dish.
Pour the remaining marinara sauce over the shells and sprinkle with the mozzarella and parmesan cheeses.
Bake for 20 minutes, or until the sauce is bubbling and the cheese has melted into a light golden crust.