YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a savory blend of lean ground turkey, creamy ricotta, and vibrant spinach, then baked in a rich marinara sauce until bubbly and golden.
INGREDIENTS
4 whole Jumbo pasta shells
4 oz Ground turkey (93% lean)
0.25 cup Part-skim ricotta cheese
1 cup Fresh baby spinach
0.5 cup Marinara sauce
2 tbsp Part-skim shredded mozzarella cheese
0 tsp Extra virgin olive oil
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Dried oregano
PREPARATION
Preheat oven to 375°F.
Cook jumbo shells in boiling water for 2 minutes less than package directions until al dente, then drain and set aside.
In a skillet over medium heat, add olive oil and sauté minced garlic for 30 seconds until fragrant.
Add ground turkey to the skillet, seasoning with salt, pepper, and oregano, and cook until browned and fully cooked through.
Stir in the chopped spinach and cook for 1 minute until wilted, then remove from heat to cool slightly.
In a small bowl, combine the turkey-spinach mixture with the ricotta cheese until well incorporated.
Spread half of the marinara sauce on the bottom of a small baking dish.
Stuff each cooked shell with the turkey and cheese mixture and place them in the dish.
Top with the remaining marinara sauce and sprinkle with shredded mozzarella cheese.
Bake for 15-20 minutes until the sauce is bubbly and the cheese has melted into a golden crust.