YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a savory turkey and spinach-ricotta filling, baked in a vibrant marinara sauce until the cheese is bubbly and golden.
INGREDIENTS
5 whole Jumbo pasta shells
3 oz 99% lean ground turkey
0.33 cup Part-skim ricotta cheese
1 cup Frozen chopped spinach
2 large Egg whites
0.5 cup Marinara sauce
0.5 oz Low-moisture part-skim mozzarella cheese
1 clove Garlic
0.25 tsp Dried oregano
0.25 tsp Sea salt
0.13 tsp Black pepper
0.13 tsp Red pepper flakes
PREPARATION
Preheat your oven to 375°F.
Cook the jumbo shells in boiling water for 2 minutes less than the package directions until slightly firm, then drain and set aside.
In a non-stick skillet over medium heat, brown the ground turkey with the minced garlic until fully cooked through.
Thaw the frozen spinach and squeeze out all excess moisture using a clean kitchen towel until very dry.
In a medium mixing bowl, combine the cooked turkey, ricotta cheese, squeezed spinach, egg whites, oregano, sea salt, black pepper, and red pepper flakes.
Spread half of the marinara sauce across the bottom of a small baking dish.
Fill each cooked shell generously with the turkey and spinach-ricotta mixture and arrange them in the baking dish.
Top the shells with the remaining marinara sauce and sprinkle evenly with the shredded mozzarella cheese.
Bake for 20 to 25 minutes until the sauce is bubbling and the cheese has melted into a golden crust.