YOUR SOLIN GENERATED RECIPE
Cheesy Ricotta Stuffed Shells with Marinara
Baked jumbo shells stuffed with a savory turkey and herb-flecked ricotta filling, topped with vibrant marinara and melted mozzarella for a bubbly finish.
INGREDIENTS
2 jumbo pasta shells
4.5 oz ground turkey
0.13 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.5 cup marinara sauce
0.25 oz shredded mozzarella cheese
0.5 tbsp grated parmesan cheese
0 tsp extra virgin olive oil
0.25 tsp garlic powder
0.25 tsp dried oregano
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Preheat your oven to 375°F and lightly grease a small, oven-safe baking dish with a touch of olive oil.
Bring a large pot of filtered water to a rolling boil, add a pinch of salt, and cook the jumbo shells until they are just tender but still firm.
While the pasta cooks, heat one teaspoon of olive oil in a medium skillet over medium-high heat and brown the ground turkey until no pink remains.
Toss the fresh baby spinach into the skillet with the turkey and sauté for 1-2 minutes until the leaves are completely wilted.
In a medium mixing bowl, stir together the cooked turkey and spinach with the ricotta cheese, garlic powder, dried oregano, sea salt, and black pepper.
Spread a thin layer of marinara sauce (about 0.25 cup) over the bottom of your prepared baking dish to prevent sticking.
Carefully stuff each cooked pasta shell with a generous amount of the turkey and ricotta mixture, then arrange them snugly in the dish.
Pour the remaining marinara sauce over the stuffed shells and sprinkle evenly with the shredded mozzarella and grated parmesan cheese.
Place the dish in the oven and bake for 15 to 20 minutes, or until the cheese is beautifully melted and the sauce is bubbling around the edges.