YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Baked jumbo pasta shells filled with a creamy spinach and ricotta mixture, topped with a savory meat sauce that emerges bubbling from the oven.
INGREDIENTS
3 whole jumbo pasta shells
4.5 oz ground turkey
0.25 cup part-skim ricotta cheese
2 cups fresh baby spinach
0.5 large egg
1 tbsp grated parmesan cheese
0.5 cup marinara sauce
0.25 tsp extra virgin 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 and prepare a small baking dish.
Cook the jumbo shells in boiling water until just al dente, then drain and set aside on parchment paper to prevent sticking.
In a skillet over medium heat, sauté the ground turkey in olive oil until browned and crumbled.
Pour in the marinara sauce, garlic powder, and oregano, then let the sauce simmer on low for 5 minutes.
Steam the spinach until wilted, squeeze out every drop of excess moisture using a kitchen towel, and chop it finely.
In a mixing bowl, combine the chopped spinach, ricotta, half a whisked egg, and parmesan until smooth.
Spread a thin layer of the turkey marinara sauce on the bottom of the baking dish.
Stuff each pasta shell with a generous amount of the spinach-ricotta mixture and arrange them in the dish.
Spoon the remaining meat sauce over the shells and bake for 20 minutes until the filling is set and the sauce is hot.