YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a savory turkey and spinach-ricotta filling, baked in a bright marinara sauce until the cheese is bubbly and golden.
INGREDIENTS
5 oz ground turkey (93% lean)
2 whole jumbo pasta shells
0.25 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.25 cup marinara sauce
1 tbsp grated parmesan cheese
0 tsp 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.
Boil the jumbo shells in a large pot of salted water until al dente, then drain and set aside on parchment paper to prevent sticking.
Heat the olive oil in a large skillet over medium-high heat and brown the ground turkey until fully cooked and no longer pink.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until completely wilted, then remove from heat to cool slightly.
In a medium mixing bowl, combine the turkey and spinach mixture with the ricotta cheese, garlic powder, dried oregano, sea salt, and black pepper.
Pour half of the marinara sauce into the bottom of a small baking dish, spreading it into an even layer.
Carefully stuff each cooked shell with a generous amount of the turkey and ricotta mixture and arrange them in the baking dish.
Spoon the remaining marinara sauce over the stuffed shells and sprinkle evenly with the grated parmesan cheese.
Cover the dish tightly with foil and bake for 15 minutes, then remove the foil and bake for another 5 minutes until the sauce is bubbling and the cheese is golden.