YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells baked with a savory turkey and spinach-ricotta filling, finished with a bubbly layer of melted mozzarella and zesty marinara.
INGREDIENTS
2 jumbo pasta shells
4 oz ground turkey
0.33 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.5 cup marinara sauce
0.5 oz shredded part-skim mozzarella cheese
0 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 and lightly grease a small baking dish.
Cook the jumbo pasta shells in a pot of boiling salted water until they are just al dente, then drain and set aside.
In a medium skillet over medium heat, add the olive oil and brown the ground turkey until fully cooked and crumbly.
Add the fresh baby spinach to the skillet and sauté until it is completely wilted, then remove from heat.
In a mixing bowl, combine the cooked turkey, wilted spinach, ricotta cheese, sea salt, black pepper, garlic powder, and dried oregano.
Spread half of the marinara sauce across the bottom of the prepared baking dish.
Generously stuff each cooked pasta shell with the turkey and ricotta mixture and place them in the dish.
Top the shells with the remaining marinara sauce and sprinkle the shredded mozzarella cheese evenly over the top.
Bake for 20 minutes until the sauce is bubbling and the cheese is beautifully melted and golden.