YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a creamy spinach-ricotta blend and lean ground turkey, baked in a vibrant marinara sauce until bubbly and golden.
INGREDIENTS
4 whole jumbo pasta shells
4 oz ground turkey
0.25 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.5 cup marinara sauce
0.5 oz shredded mozzarella cheese
1 tbsp grated parmesan cheese
0.5 tsp extra virgin olive oil
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 and lightly grease a small oven-safe baking dish.
Bring a pot of salted water to a boil and cook the jumbo shells until al dente, then drain and set aside to cool.
In a skillet over medium heat, sauté the ground turkey in olive oil until browned and fully cooked.
Add the fresh baby spinach to the skillet and stir until just wilted, then remove from heat.
In a medium mixing bowl, combine the turkey and spinach mixture with the ricotta cheese, garlic powder, oregano, salt, and pepper.
Spread half of the marinara sauce across the bottom of the prepared baking dish.
Generously fill each cooked shell with the spinach and turkey ricotta mixture and arrange them in the dish.
Top the shells with the remaining marinara sauce, shredded mozzarella, and grated parmesan cheese.
Bake for 20 minutes until the cheese is melted and the sauce is bubbling around the edges.