YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a creamy spinach and ricotta filling, baked in a savory turkey marinara sauce until the cheese is bubbly and golden.
INGREDIENTS
4 whole jumbo pasta shells
0.25 cup part-skim ricotta cheese
0.5 cup frozen chopped spinach
2 tbsp liquid egg whites
3 oz ground turkey
0.5 cup marinara sauce
2 tbsp shredded part-skim mozzarella cheese
1 tsp grated parmesan 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).
Cook the jumbo pasta shells in a large pot of boiling water until al dente, then drain and set aside to cool slightly.
In a medium skillet over medium heat, cook the ground turkey until fully browned and crumbled.
Stir the marinara sauce into the skillet with the turkey and let it simmer for 3 minutes to meld flavors.
In a small mixing bowl, combine the ricotta cheese, thawed and squeezed-dry spinach, egg whites, garlic powder, oregano, salt, and pepper.
Spread half of the turkey marinara sauce into the bottom of a small oven-safe baking dish.
Stuff each cooked shell with a generous portion of the spinach and ricotta mixture and place them in the baking dish.
Top the shells with the remaining turkey marinara sauce.
Evenly sprinkle the shredded mozzarella and grated parmesan cheese over the top.
Bake for 20 minutes until the sauce is bubbling and the cheese has melted into a beautiful golden crust.