Spinach & Ricotta Stuffed Shells

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spinach & Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Spinach & Ricotta Stuffed Shells

Jumbo pasta shells baked with a creamy spinach and lean turkey ricotta filling, topped with vibrant marinara and melted mozzarella for a comforting finish.

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NUTRITION

556kcal
Protein
42.5g
Fat
22g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

4 whole Jumbo pasta shells

3 oz Ground turkey

0.25 cup Part-skim ricotta cheese

1 cup Baby spinach

1 large Egg white

0.5 cup Marinara sauce

0.5 oz Mozzarella cheese

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the jumbo pasta shells in a large pot of boiling water until al dente, then drain and set aside to cool.

  • 3

    Heat the olive oil in a skillet over medium heat and sauté the minced garlic for about 30 seconds until fragrant.

  • 4

    Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until fully browned.

  • 5

    Stir in the chopped baby spinach and cook for 1-2 minutes until just wilted, then remove from heat.

  • 6

    In a medium mixing bowl, combine the ricotta cheese, egg white, turkey-spinach mixture, sea salt, black pepper, and dried oregano.

  • 7

    Spread half of the marinara sauce across the bottom of a small oven-safe baking dish.

  • 8

    Stuff each cooked shell generously with the turkey and ricotta mixture, then arrange them in the baking dish.

  • 9

    Top the shells with the remaining marinara sauce and sprinkle the mozzarella cheese evenly over the top.

  • 10

    Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 5 minutes until the cheese is bubbly and golden.

Spinach & Ricotta Stuffed Shells

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spinach & Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Spinach & Ricotta Stuffed Shells

Jumbo pasta shells baked with a creamy spinach and lean turkey ricotta filling, topped with vibrant marinara and melted mozzarella for a comforting finish.

NUTRITION

556kcal
Protein
42.5g
Fat
22g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

4 whole Jumbo pasta shells

3 oz Ground turkey

0.25 cup Part-skim ricotta cheese

1 cup Baby spinach

1 large Egg white

0.5 cup Marinara sauce

0.5 oz Mozzarella cheese

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the jumbo pasta shells in a large pot of boiling water until al dente, then drain and set aside to cool.

  • 3

    Heat the olive oil in a skillet over medium heat and sauté the minced garlic for about 30 seconds until fragrant.

  • 4

    Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until fully browned.

  • 5

    Stir in the chopped baby spinach and cook for 1-2 minutes until just wilted, then remove from heat.

  • 6

    In a medium mixing bowl, combine the ricotta cheese, egg white, turkey-spinach mixture, sea salt, black pepper, and dried oregano.

  • 7

    Spread half of the marinara sauce across the bottom of a small oven-safe baking dish.

  • 8

    Stuff each cooked shell generously with the turkey and ricotta mixture, then arrange them in the baking dish.

  • 9

    Top the shells with the remaining marinara sauce and sprinkle the mozzarella cheese evenly over the top.

  • 10

    Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 5 minutes until the cheese is bubbly and golden.