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 bubbling and golden.
INGREDIENTS
2 jumbo Pasta shells
5 oz Ground turkey
0.13 cup Part-skim ricotta cheese
1 cup Fresh baby spinach
0.5 cup Marinara sauce
0.25 oz Shredded part-skim mozzarella cheese
1 tbsp Grated parmesan cheese
0.25 tsp Garlic powder
0.25 tsp Dried oregano
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells in a large pot of boiling salted water until al dente, then drain and set aside to cool.
In a non-stick skillet over medium heat, cook the ground turkey until browned and fully cooked through.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until completely wilted, then remove from heat.
In a medium mixing bowl, combine the cooked turkey and spinach with the ricotta cheese, garlic powder, oregano, sea salt, and black pepper.
Spread half of the marinara sauce across the bottom of a small oven-safe baking dish.
Stuff each cooked pasta shell generously with the turkey and ricotta mixture and arrange them in the baking dish.
Top the shells with the remaining marinara sauce, shredded mozzarella, and grated parmesan cheese.
Bake for 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.