YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a savory turkey and spinach-ricotta blend, baked in a vibrant marinara sauce until the cheese is bubbly and golden.
INGREDIENTS
4 whole jumbo pasta shells
4 oz lean ground turkey
0.25 cup part-skim ricotta cheese
1 cup fresh baby spinach
2 tbsp shredded mozzarella cheese
0.5 cup marinara sauce
0.5 tsp olive oil
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 boil the jumbo pasta shells in salted water until al dente, then drain and set aside.
Heat the olive oil in a skillet over medium heat and brown the ground turkey until fully cooked and crumbly.
Add the minced garlic and fresh baby spinach to the skillet, sautéing for 2 minutes until the greens are completely wilted.
In a medium mixing bowl, stir together the cooked turkey and spinach mixture with the ricotta cheese, sea salt, pepper, and oregano.
Spread half of the marinara sauce across the bottom of a small oven-safe baking dish.
Stuff each cooked pasta shell with a generous amount of the turkey-ricotta filling and arrange them in the baking dish.
Top the shells with the remaining marinara sauce and a sprinkle of shredded mozzarella cheese.
Bake for 20 minutes until the sauce is bubbling and the cheese is melted and lightly browned.