YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a creamy spinach and ricotta blend, baked in a savory turkey marinara sauce until the cheese is bubbly and golden.
INGREDIENTS
2 whole jumbo pasta shells
3 oz ground turkey
0.25 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.5 oz shredded part-skim mozzarella cheese
1 tbsp grated parmesan cheese
0.5 cup marinara sauce
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 375°F.
Cook the jumbo pasta shells in boiling water for 2 minutes less than the package directions until al dente, then drain and set aside.
In a medium skillet over medium heat, brown the ground turkey until fully cooked, then stir in the marinara sauce and simmer for 3 minutes.
Finely chop the baby spinach and place it in a small bowl.
Add the ricotta cheese, sea salt, black pepper, garlic powder, and dried oregano to the spinach and mix until well combined.
Spread half of the turkey marinara sauce on the bottom of a small oven-safe baking dish.
Fill each cooked pasta shell generously with the spinach-ricotta mixture and arrange them in the baking dish.
Spoon the remaining turkey marinara sauce over the shells.
Sprinkle the shredded mozzarella and grated parmesan evenly over the top.
Bake for 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.