YOUR SOLIN GENERATED RECIPE
Spinach Ricotta Stuffed Shells with Marinara
Jumbo pasta shells stuffed with a creamy spinach and lean turkey ricotta filling, baked in a vibrant marinara sauce until the cheese is bubbly and golden.
INGREDIENTS
4 whole jumbo pasta shells
4 oz ground turkey (99% lean)
0.25 cup part-skim ricotta cheese
1 cup fresh baby spinach
2 tbsp liquid egg whites
0.5 cup marinara sauce
0.5 oz part-skim mozzarella cheese
0 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells in a large pot of boiling salted water until al dente; drain and set aside to cool slightly.
In a medium skillet, heat the olive oil 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 completely wilted, then remove from heat.
In a mixing bowl, combine the cooked turkey and spinach with the ricotta cheese, egg whites, sea salt, black pepper, garlic powder, and oregano.
Spread half of the marinara sauce onto the bottom of a small oven-safe baking dish.
Stuff each cooked 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 evenly with the mozzarella cheese.
Bake for 20 minutes, or until the sauce is bubbling and the cheese has melted into a golden crust.