YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a savory turkey and spinach-ricotta filling, baked in a vibrant tomato sauce until the cheese is bubbly and golden.
INGREDIENTS
4 oz ground turkey (93% lean)
3 whole jumbo pasta shells
0.25 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.5 cup marinara sauce
0.5 oz shredded mozzarella cheese
1 tbsp grated parmesan cheese
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp olive oil
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish.
Cook the jumbo pasta shells in a large pot of boiling salted water until al dente, then drain and set aside.
In a medium skillet, heat the olive oil over medium heat and brown the ground turkey until fully cooked.
Add the fresh baby spinach to the skillet and sauté until just wilted, then remove from heat.
In a mixing bowl, combine the cooked turkey and spinach with the ricotta cheese, garlic powder, sea salt, and black pepper.
Spread half of the marinara sauce onto the bottom of the prepared baking dish.
Fill each cooked shell generously with the turkey-ricotta mixture and place them in the dish.
Pour the remaining marinara sauce over the shells and sprinkle with mozzarella and parmesan cheese.
Bake for 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.