YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a creamy spinach and turkey-ricotta blend, baked in a vibrant marinara sauce under a layer of melted mozzarella.
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 marinara sauce
1 oz shredded mozzarella cheese
0 tsp olive oil
0.25 tsp garlic powder
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the jumbo shells until al dente, then drain and set aside.
In a skillet over medium heat, add the olive oil and ground turkey, breaking it up with a spatula until fully browned.
Add the chopped fresh baby spinach to the skillet and sauté for 1-2 minutes until wilted.
In a medium mixing bowl, combine the cooked turkey, wilted spinach, ricotta cheese, garlic powder, dried oregano, sea salt, and black pepper.
Spread 0.25 cup of the marinara sauce across the bottom of a small oven-safe baking dish.
Generously stuff each cooked pasta shell with the turkey and ricotta mixture and arrange them in the baking dish.
Spoon the remaining marinara sauce over the shells and sprinkle evenly with the shredded mozzarella cheese.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.