YOUR SOLIN GENERATED RECIPE
Spinach Ricotta Stuffed Shells Baked Marinara
Tender jumbo pasta shells stuffed with a savory spinach and ricotta blend, baked in a rich marinara sauce until the cheese is perfectly bubbly.
INGREDIENTS
3 count jumbo pasta shells
3 oz ground turkey (93% lean)
0.25 cup part-skim ricotta cheese
2 large egg whites
1 cup frozen chopped spinach
0.25 cup marinara sauce
0.25 oz part-skim mozzarella cheese
1 tbsp grated parmesan cheese
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.
Cook the jumbo pasta shells in a large pot of boiling salted water until al dente, then drain and set aside to cool.
In a non-stick skillet over medium heat, brown the ground turkey until fully cooked and no longer pink.
In a medium mixing bowl, combine the cooked turkey, ricotta cheese, egg whites, thawed and squeezed-dry spinach, garlic powder, oregano, salt, and pepper.
Spread half of the marinara sauce evenly across the bottom of a small baking dish.
Fill each cooked pasta shell with a generous amount of the turkey and ricotta mixture and arrange them in the baking dish.
Spoon the remaining marinara sauce over the shells and sprinkle with the shredded mozzarella and parmesan cheese.
Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 5 minutes until the cheese is melted and golden.