YOUR SOLIN GENERATED RECIPE
Spinach & Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a creamy spinach-ricotta blend and savory ground turkey, baked in a vibrant marinara sauce until bubbly and golden.
INGREDIENTS
4 unit jumbo pasta shells
4 oz ground turkey
0.25 cup part-skim ricotta cheese
1 cup fresh spinach
0.5 cup marinara sauce
0.5 oz low-moisture mozzarella cheese
1 tsp 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).
Bring a large pot of salted water to a boil and cook the jumbo shells according to package directions until al dente; drain and set aside to cool.
In a medium skillet over medium-high heat, add the olive oil and ground turkey, cooking until the meat is browned and fully cooked through.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until completely wilted, then remove the pan from the heat.
In a mixing bowl, combine the cooked turkey and spinach with the ricotta cheese, garlic powder, dried oregano, sea salt, and black pepper.
Spread half of the marinara sauce evenly across the bottom of a small oven-safe baking dish.
Generously stuff each cooked pasta shell with the turkey and ricotta mixture and arrange them in the baking dish.
Spoon the remaining marinara sauce over the top of the shells and sprinkle evenly with the shredded mozzarella cheese.
Cover the dish with foil and bake for 20 minutes; remove the foil and bake for an additional 5-10 minutes until the cheese is melted and the sauce is bubbly.