YOUR SOLIN GENERATED RECIPE
Spinach Ricotta Stuffed Shells with Marinara
Baked jumbo pasta shells stuffed with a creamy turkey and spinach-ricotta filling, simmered in a vibrant marinara sauce until the cheese is bubbling and golden.
INGREDIENTS
2 whole jumbo pasta shells
3 oz ground turkey (93% lean)
0.25 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.5 cup marinara sauce (no sugar added)
0.25 oz shredded mozzarella cheese
0.5 tbsp 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).
Bring a large pot of salted water to a boil and cook the jumbo shells according to package directions until al dente, then drain and set aside.
In a non-stick skillet over medium heat, brown the ground turkey until fully cooked, breaking it into small crumbles.
Add the fresh baby spinach to the skillet with the turkey and sauté for 1-2 minutes until the leaves are completely wilted.
In a medium mixing bowl, stir together the cooked turkey and spinach with the ricotta cheese, garlic powder, oregano, sea salt, and black pepper.
Spread half of the marinara sauce evenly across the bottom of a small oven-safe baking dish.
Carefully stuff each cooked pasta shell with a generous portion 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 grated parmesan cheese.
Cover the dish with foil and bake for 15 minutes; remove the foil and bake for an additional 5-10 minutes until the sauce is bubbling and the cheese is lightly browned.