YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a savory turkey, spinach, and ricotta blend, baked in a zesty marinara sauce until the cheese is bubbly and golden.
INGREDIENTS
4 whole jumbo pasta shells
3 oz ground turkey 93% lean
0.25 cup part-skim ricotta cheese
1 cup fresh spinach
1 large egg
0.5 cup marinara sauce
1 tbsp parmesan cheese
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
PREPARATION
Preheat your oven to 375°F.
Bring a large pot of salted water to a boil and cook the jumbo shells for 2 minutes less than the package directions to keep them al dente. Drain and set aside.
In a non-stick skillet over medium heat, cook the ground turkey and minced garlic until the turkey is browned and cooked through.
Add the fresh spinach to the skillet and sauté until just wilted, then remove from heat and let cool for a few minutes.
In a medium mixing bowl, combine the ricotta cheese, egg, cooked turkey and spinach mixture, parmesan cheese, sea salt, black pepper, and dried oregano.
Spread half of the marinara sauce evenly across the bottom of a small baking dish.
Stuff each cooked pasta shell generously with the turkey and ricotta mixture and arrange them in the baking dish.
Top the shells with the remaining marinara sauce.
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 5 to 10 minutes until the sauce is bubbly and the edges of the shells are slightly golden.