YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a savory turkey and spinach-ricotta blend, baked in a zesty marinara sauce until the cheese is bubbly and golden.
INGREDIENTS
3 whole jumbo pasta shells
4 oz ground turkey
0.25 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.5 cup low-sodium marinara sauce
1 tbsp grated parmesan cheese
0.5 oz shredded mozzarella cheese
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 (190°C).
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 until fully browned and crumbled, approximately 5-7 minutes.
Add the fresh baby spinach to the skillet and sauté until just wilted, then remove the pan from heat to cool slightly.
In a medium mixing bowl, combine the cooked turkey, wilted spinach, ricotta cheese, parmesan cheese, garlic powder, oregano, salt, and pepper.
Spread half of the marinara sauce evenly across the bottom of a small baking dish.
Carefully stuff each cooked pasta shell with a generous amount of 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 shredded mozzarella cheese.
Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.