YOUR SOLIN GENERATED RECIPE
Ricotta Stuffed Shells with Marinara
Jumbo pasta shells stuffed with a creamy spinach-ricotta filling and baked in a savory ground turkey marinara for a comforting, protein-packed meal.
INGREDIENTS
2 large jumbo pasta shells
0.25 cup part-skim ricotta cheese
5 oz ground turkey (93% lean)
0.5 cup marinara sauce
1 cup fresh baby spinach
1 tbsp grated parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
1 clove garlic
PREPARATION
Preheat your oven to 375°F.
Cook the jumbo shells in a large pot of boiling salted water until al dente, then drain and set aside on parchment paper to prevent sticking.
In a skillet over medium heat, brown the ground turkey with minced garlic, sea salt, and black pepper until no longer pink.
Finely chop the baby spinach and stir it into the turkey skillet for 1 minute until just wilted.
In a small mixing bowl, combine the cooked turkey and spinach mixture with the ricotta cheese and dried oregano.
Spread 2 tablespoons of the marinara sauce 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.
Arrange the stuffed shells in the baking dish and top with the remaining marinara sauce and a sprinkle of parmesan cheese.
Cover with foil and bake for 15 minutes, then remove the foil and bake for an additional 5 minutes until the sauce is bubbling.