YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a savory blend of lean ground turkey, creamy ricotta, and wilted spinach, baked in a vibrant marinara sauce until bubbly.
INGREDIENTS
2 whole jumbo pasta shells
4 oz ground turkey
0.25 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.5 cup marinara sauce
0.25 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp grated parmesan cheese
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.
In a medium skillet, heat the olive oil over medium heat and add the ground turkey, breaking it apart with a spoon until fully browned.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove from heat.
In a small mixing bowl, combine the cooked turkey and spinach with the ricotta cheese, sea salt, black pepper, and garlic powder.
Spread 0.25 cup of the marinara sauce across the bottom of a small baking dish.
Spoon the turkey and ricotta mixture generously into each cooked pasta shell and arrange them in the baking dish.
Top the shells with the remaining 0.25 cup of marinara sauce and sprinkle with grated parmesan cheese.
Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for an additional 5 minutes until the sauce is bubbling and the cheese is lightly golden.