YOUR SOLIN GENERATED RECIPE
Spinach Ricotta Stuffed Shells Baked Marinara
Jumbo pasta shells stuffed with a creamy spinach and ricotta filling, baked in a savory turkey-infused marinara sauce until bubbly and golden.
INGREDIENTS
2 whole jumbo pasta shells
4 oz ground turkey (93% lean)
0.25 cup low-fat ricotta cheese
1 cup fresh spinach
0.25 cup marinara sauce
0.5 tbsp grated parmesan cheese
0 tsp extra virgin olive oil
0.25 tsp garlic powder
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat oven to 375°F and boil a large pot of salted water.
Cook jumbo shells according to package directions until al dente, then drain and set aside.
In a skillet over medium heat, sauté ground turkey in olive oil until browned and cooked through.
Stir the marinara sauce into the cooked turkey and simmer for 5 minutes.
In a medium bowl, combine ricotta cheese, chopped spinach, garlic powder, oregano, salt, and pepper.
Spread a thin layer of the meat sauce in the bottom of a small baking dish.
Stuff each cooked shell generously with the spinach-ricotta mixture and place them in the dish.
Top with the remaining meat sauce and sprinkle with parmesan cheese.
Bake for 20 minutes until the sauce is bubbling and the shells are heated through.