Spinach Ricotta Stuffed Shells Baked Marinara

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spinach Ricotta Stuffed Shells Baked Marinara

YOUR SOLIN GENERATED RECIPE

Spinach Ricotta Stuffed Shells Baked Marinara

Jumbo pasta shells stuffed with a creamy spinach-ricotta blend and baked in a savory turkey marinara sauce for a bubbly, protein-packed Italian classic.

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NUTRITION

450kcal
Protein
39.8g
Fat
14.1g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

2 whole Jumbo pasta shells

4 oz Ground turkey (93% lean)

0.13 cup Part-skim ricotta cheese

1 cup Fresh baby spinach

0.25 cup Marinara sauce

0.5 tbsp Grated parmesan cheese

1 large Egg white

0 tsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the jumbo pasta shells in a large pot of boiling salted water until al dente, then drain and set aside to cool.

  • 3

    Heat the olive oil in a skillet over medium heat and sauté the ground turkey until fully browned and cooked through.

  • 4

    Stir the marinara sauce and dried oregano into the turkey, letting it simmer for 2-3 minutes.

  • 5

    Finely chop the fresh baby spinach and place it in a medium bowl.

  • 6

    Mix the chopped spinach with the ricotta cheese, egg white, minced garlic, sea salt, and black pepper until well combined.

  • 7

    Spread a thin layer of the turkey marinara sauce onto the bottom of a small baking dish.

  • 8

    Generously fill each cooked shell with the spinach-ricotta mixture and arrange them in the baking dish.

  • 9

    Top the shells with the remaining turkey marinara sauce and sprinkle with grated parmesan cheese.

  • 10

    Bake for 20 minutes until the sauce is bubbling and the cheese is lightly golden.

Spinach Ricotta Stuffed Shells Baked Marinara

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spinach Ricotta Stuffed Shells Baked Marinara

YOUR SOLIN GENERATED RECIPE

Spinach Ricotta Stuffed Shells Baked Marinara

Jumbo pasta shells stuffed with a creamy spinach-ricotta blend and baked in a savory turkey marinara sauce for a bubbly, protein-packed Italian classic.

NUTRITION

450kcal
Protein
39.8g
Fat
14.1g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

2 whole Jumbo pasta shells

4 oz Ground turkey (93% lean)

0.13 cup Part-skim ricotta cheese

1 cup Fresh baby spinach

0.25 cup Marinara sauce

0.5 tbsp Grated parmesan cheese

1 large Egg white

0 tsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the jumbo pasta shells in a large pot of boiling salted water until al dente, then drain and set aside to cool.

  • 3

    Heat the olive oil in a skillet over medium heat and sauté the ground turkey until fully browned and cooked through.

  • 4

    Stir the marinara sauce and dried oregano into the turkey, letting it simmer for 2-3 minutes.

  • 5

    Finely chop the fresh baby spinach and place it in a medium bowl.

  • 6

    Mix the chopped spinach with the ricotta cheese, egg white, minced garlic, sea salt, and black pepper until well combined.

  • 7

    Spread a thin layer of the turkey marinara sauce onto the bottom of a small baking dish.

  • 8

    Generously fill each cooked shell with the spinach-ricotta mixture and arrange them in the baking dish.

  • 9

    Top the shells with the remaining turkey marinara sauce and sprinkle with grated parmesan cheese.

  • 10

    Bake for 20 minutes until the sauce is bubbling and the cheese is lightly golden.