YOUR SOLIN GENERATED RECIPE
Spinach Ricotta Stuffed Shells Baked with Marinara
Tender pasta shells stuffed with a savory spinach and turkey ricotta filling, baked in a vibrant marinara sauce until the cheese is bubbly and golden.
INGREDIENTS
2 whole jumbo pasta shells
4 oz extra lean ground turkey
0.25 cup part-skim ricotta cheese
1 large egg white
1 cup fresh baby spinach
0.5 cup marinara sauce
0.5 oz shredded part-skim mozzarella cheese
0.25 tsp extra virgin olive oil
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells in a pot of boiling salted water according to package directions until al dente. Drain and set aside to cool slightly.
While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the minced garlic and ground turkey, breaking the turkey up with a spatula until browned and cooked through.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted. Remove from heat and let the mixture cool for a few minutes.
In a medium mixing bowl, combine the cooked turkey and spinach with the ricotta cheese, egg white, sea salt, black pepper, and dried oregano. Stir until well incorporated.
Spread half of the marinara sauce into the bottom of a small baking dish.
Stuff each cooked pasta shell generously with the turkey and ricotta mixture and place them into the baking dish.
Top the shells with the remaining marinara sauce and sprinkle evenly with the shredded mozzarella cheese.
Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and the sauce is bubbling.
Let the shells rest for 5 minutes before serving to allow the filling to set.