YOUR SOLIN GENERATED RECIPE
Spinach Ricotta Stuffed Shells with Marinara
Jumbo pasta shells stuffed with a savory turkey and spinach-ricotta filling, baked in a vibrant marinara sauce until the cheese is bubbly and golden.
INGREDIENTS
2 jumbo pasta shells
4 oz 93% lean ground turkey
0.13 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.5 cup no-sugar-added marinara sauce
0.25 oz shredded part-skim mozzarella cheese
0.5 tbsp grated parmesan cheese
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 375°F.
Cook the jumbo pasta shells in a large pot of boiling salted water until al dente according to package directions, then drain and set aside.
Heat the olive oil in a skillet over medium heat and brown the ground turkey with the sea salt, black pepper, garlic powder, and dried oregano until fully cooked.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until wilted, then remove from heat and let the mixture cool slightly.
In a medium bowl, combine the cooked turkey and spinach with the ricotta cheese until well incorporated.
Spread half of the marinara sauce across the bottom of a small baking dish.
Stuff each cooked shell generously with the turkey and ricotta mixture and arrange them in the baking dish.
Top the shells with the remaining marinara sauce, followed by the shredded mozzarella and grated parmesan cheese.
Bake for 15-20 minutes until the sauce is bubbling and the cheese on top has melted and turned slightly golden.