YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a savory turkey and spinach-ricotta filling, baked in a zesty marinara sauce until the cheese is perfectly melted and golden.
INGREDIENTS
4 oz Ground turkey
0.5 cup Low-fat ricotta cheese
3 large Jumbo pasta shells
1 cup Fresh baby spinach
0.5 cup Marinara sauce
1 tbsp Grated parmesan cheese
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried oregano
0.25 tsp Extra virgin olive oil
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells in a large pot of boiling water for 2 minutes less than the package instructions until al dente, then drain and set aside.
In a large skillet over medium heat, add the olive oil and ground turkey, breaking it up with a spatula until it is browned and thoroughly cooked.
Add the minced garlic and fresh baby spinach to the skillet, sautéing for about 2 minutes until the spinach is completely wilted.
In a medium mixing bowl, combine the cooked turkey and spinach mixture with the low-fat ricotta cheese, sea salt, black pepper, and dried oregano.
Spread 0.25 cup of the marinara sauce across the bottom of a small baking dish to prevent sticking.
Generously stuff each cooked pasta shell with the turkey-ricotta mixture and arrange them in a single layer in the baking dish.
Pour the remaining 0.25 cup of marinara sauce over the top of the stuffed shells and sprinkle evenly with the grated parmesan cheese.
Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for an additional 5-10 minutes until the sauce is bubbling and the cheese is lightly golden.