YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a creamy spinach and ricotta mixture, baked in a savory turkey marinara sauce until bubbling and fragrant.
INGREDIENTS
5 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
1 clove garlic
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh basil
PREPARATION
Preheat your oven to 375°F.
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 medium skillet over medium heat, cook the ground turkey with minced garlic and dried oregano until the meat is browned and cooked through.
Stir the marinara sauce into the skillet with the turkey and let it simmer on low for about 5 minutes to meld the flavors.
In a small mixing bowl, combine the ricotta cheese with finely chopped baby spinach, sea salt, and black pepper.
Spread half of the turkey marinara sauce into the bottom of a small oven-safe baking dish.
Stuff each cooked pasta shell with a generous portion of the spinach and ricotta mixture and arrange them in the baking dish.
Top the shells with the remaining turkey marinara sauce and bake for 15-20 minutes until the sauce is bubbling.
Remove from the oven and garnish with fresh basil before serving.