YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a creamy spinach and ricotta herb blend, baked in a savory turkey marinara sauce until bubbly and golden.
INGREDIENTS
2 large Jumbo pasta shells
3 oz Ground turkey
0.33 cup Part-skim ricotta cheese
1 cup Fresh spinach
0.5 cup Marinara sauce
0.5 oz Part-skim mozzarella cheese
0.5 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 (190°C).
Cook the jumbo pasta shells in a large pot of boiling water until al dente, then drain and set aside to cool slightly.
Heat the olive oil in a skillet over medium heat and sauté the ground turkey until fully browned and cooked through.
Steam the fresh spinach until wilted, then squeeze out all excess moisture using a clean kitchen towel and chop it finely.
In a medium mixing bowl, combine the ricotta cheese, chopped spinach, garlic powder, dried oregano, sea salt, and black pepper.
Combine the cooked ground turkey with the marinara sauce in a separate bowl to create a protein-rich meat sauce.
Spread a thin layer of the turkey marinara sauce across the bottom of a small oven-safe baking dish.
Stuff each cooked pasta shell generously with the spinach and ricotta mixture and arrange them in the baking dish.
Spoon the remaining turkey marinara sauce over the shells and sprinkle evenly with the shredded mozzarella cheese.
Bake for 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.