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 and ricotta filling, baked in a savory turkey marinara sauce until bubbling and golden.

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NUTRITION

454kcal
Protein
42.7g
Fat
16.7g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

2 unit Jumbo pasta shells

0.25 cup Part-skim ricotta cheese

2 large Egg whites

0.5 cup Frozen spinach

3 oz Ground turkey

0.5 cup Marinara sauce

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Grated parmesan cheese

1 tbsp Fresh basil

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PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

    Cook jumbo pasta shells in boiling water until slightly under al dente; drain and set aside.

  • 3

    In a skillet over medium heat, cook the ground turkey until browned and fully cooked through.

  • 4

    Stir the marinara sauce into the cooked turkey and simmer for 2 minutes to meld flavors.

  • 5

    In a medium bowl, combine the part-skim ricotta cheese, egg whites, thawed spinach (squeezed dry), garlic powder, onion powder, sea salt, and black pepper.

  • 6

    Spread a thin layer of the turkey marinara sauce in the bottom of a small oven-safe baking dish.

  • 7

    Fill each cooked pasta shell generously with the spinach-ricotta mixture and place them in the dish.

  • 8

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

  • 9

    Bake for 20 minutes until the cheese is melted and the sauce is bubbling around the edges.

  • 10

    Garnish with fresh basil before serving.

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 and ricotta filling, baked in a savory turkey marinara sauce until bubbling and golden.

NUTRITION

454kcal
Protein
42.7g
Fat
16.7g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

2 unit Jumbo pasta shells

0.25 cup Part-skim ricotta cheese

2 large Egg whites

0.5 cup Frozen spinach

3 oz Ground turkey

0.5 cup Marinara sauce

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Grated parmesan cheese

1 tbsp Fresh basil

PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

    Cook jumbo pasta shells in boiling water until slightly under al dente; drain and set aside.

  • 3

    In a skillet over medium heat, cook the ground turkey until browned and fully cooked through.

  • 4

    Stir the marinara sauce into the cooked turkey and simmer for 2 minutes to meld flavors.

  • 5

    In a medium bowl, combine the part-skim ricotta cheese, egg whites, thawed spinach (squeezed dry), garlic powder, onion powder, sea salt, and black pepper.

  • 6

    Spread a thin layer of the turkey marinara sauce in the bottom of a small oven-safe baking dish.

  • 7

    Fill each cooked pasta shell generously with the spinach-ricotta mixture and place them in the dish.

  • 8

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

  • 9

    Bake for 20 minutes until the cheese is melted and the sauce is bubbling around the edges.

  • 10

    Garnish with fresh basil before serving.