YOUR SOLIN GENERATED RECIPE
Spinach Ricotta Stuffed Shells with Marinara
Baked pasta shells stuffed with a creamy spinach and ricotta filling, simmered in a robust meat-infused marinara sauce for a velvety finish.
INGREDIENTS
4 whole jumbo pasta shells
4 oz ground turkey (93% lean)
0.5 cup part-skim ricotta cheese
1 cup fresh spinach
0.5 cup marinara sauce
1 tbsp grated parmesan cheese
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish with olive oil spray.
Cook the jumbo shells in boiling salted water until al dente, then drain and set aside to cool.
In a medium skillet over medium heat, brown the ground turkey with the minced garlic until fully cooked and crumbly.
In a mixing bowl, combine the ricotta cheese, chopped spinach, half of the cooked turkey, sea salt, black pepper, and dried oregano.
Spread half of the marinara sauce across the bottom of the prepared baking dish.
Generously stuff each cooked shell with the spinach and ricotta mixture and place them in the dish.
Top the shells with the remaining marinara sauce, the rest of the ground turkey, and the grated parmesan cheese.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese is lightly golden.