YOUR SOLIN GENERATED RECIPE
Spinach & Ricotta Stuffed Shells
Jumbo pasta shells baked with a creamy spinach and lean turkey filling, topped with vibrant marinara and a dusting of savory parmesan.
INGREDIENTS
3 whole Jumbo pasta shells
5 oz Ground turkey
0.13 cup Ricotta cheese
1 cup Fresh spinach
0.5 cup Marinara sauce
1 tbsp Parmesan cheese
0.5 tsp Olive oil
0.25 tsp Garlic powder
0.25 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat oven to 375°F.
Cook jumbo shells in boiling salted water until al dente, then drain and set aside.
In a skillet, heat olive oil over medium heat and brown the ground turkey until fully cooked.
Stir in the chopped spinach until wilted, then remove from heat.
In a bowl, combine the turkey-spinach mixture with ricotta, garlic powder, oregano, salt, and pepper.
Spread half of the marinara sauce in the bottom of a small baking dish.
Stuff each shell generously with the ricotta mixture and place in the dish.
Top with remaining sauce and parmesan cheese.
Bake for 15-20 minutes until the cheese is melted and the sauce is bubbling.