YOUR SOLIN GENERATED RECIPE
Spinach & Ricotta Stuffed Shells
Jumbo pasta shells stuffed with creamy spinach and ricotta, baked in a savory turkey marinara sauce until the cheese is bubbling and golden.
INGREDIENTS
4 whole jumbo pasta shells
4.5 oz ground turkey
0.33 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.5 cup marinara sauce
1 tbsp parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tsp olive oil
PREPARATION
Preheat oven to 375 degrees F.
Cook the jumbo pasta shells in boiling salted water according to package directions until al dente, then drain and set aside.
In a medium skillet over medium heat, add the olive oil and ground turkey, breaking it apart until fully browned and cooked through.
Stir the marinara sauce into the cooked turkey and let it simmer on low heat.
In a small bowl, combine the ricotta cheese, chopped baby spinach, garlic powder, sea salt, and black pepper until well mixed.
Spread half of the turkey marinara sauce into the bottom of a small baking dish.
Fill each cooked shell generously with the spinach and ricotta mixture and place them in the baking dish.
Top the shells with the remaining sauce and sprinkle with the parmesan cheese.
Bake for 15 to 20 minutes until the sauce is bubbling and the shells are heated through.