YOUR SOLIN GENERATED RECIPE
Spinach Ricotta Stuffed Shells with Marinara
Tender pasta shells filled with a savory blend of lean turkey, creamy ricotta, and wilted spinach, then baked in a bright marinara sauce until bubbly.
INGREDIENTS
2 whole jumbo pasta shells
4 oz 99% lean ground turkey
0.25 cup low-fat ricotta cheese
1 cup fresh spinach
0.5 cup marinara sauce
0.5 oz part-skim mozzarella cheese
0 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp dried oregano
PREPARATION
Preheat oven to 375°F.
Boil the pasta shells in a large pot of salted water until al dente, then drain and set aside.
Heat olive oil in a skillet over medium heat and sauté the ground turkey until fully cooked and browned.
Stir in the fresh spinach and cook until wilted, then remove from heat to cool slightly.
In a medium bowl, combine the cooked turkey, spinach, ricotta, sea salt, black pepper, garlic powder, and dried oregano.
Spread half of the marinara sauce onto the bottom of a small baking dish.
Stuff each cooked shell generously with the turkey and ricotta mixture and arrange them in the dish.
Top the shells with the remaining marinara sauce and sprinkle with the mozzarella cheese.
Bake for 15 to 20 minutes until the cheese is melted and the sauce is bubbly.