YOUR SOLIN GENERATED RECIPE
Spinach & Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a creamy spinach and ricotta blend, baked in a savory turkey marinara sauce until the cheese is bubbling and golden.
INGREDIENTS
4 oz Ground turkey (93% lean)
2 large Jumbo pasta shells
0.13 cup Part-skim ricotta cheese
2 large Egg whites
1 cup Fresh baby spinach
0.5 cup Marinara sauce
0.25 oz Shredded mozzarella cheese
1 tbsp Grated parmesan cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried oregano
1 clove Garlic
PREPARATION
Preheat oven to 375°F.
Boil jumbo shells in salted water until al dente, then drain and set aside.
In a skillet, brown the ground turkey with minced garlic and oregano until fully cooked.
Steam the spinach until wilted, squeeze out all excess moisture, and chop finely.
In a medium bowl, combine ricotta, egg whites, chopped spinach, salt, and pepper.
Spread half of the marinara sauce on the bottom of a small baking dish.
Stuff each shell generously with the ricotta mixture and place them in the dish.
Top with the cooked turkey, remaining marinara, mozzarella, and parmesan.
Bake for 20 minutes until the sauce is bubbling and the cheese is melted.