Ricotta Stuffed Shells with Marinara

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

Ricotta Stuffed Shells with Marinara

YOUR SOLIN GENERATED RECIPE

Ricotta Stuffed Shells with Marinara

Jumbo shells baked with a savory turkey and spinach-ricotta filling, topped with vibrant marinara sauce for a comforting and bubbly finish.

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NUTRITION

374kcal
Protein
39.5g
Fat
9.1g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

2 whole Jumbo pasta shells

2 oz 99% lean ground turkey

0.25 cup Part-skim ricotta cheese

2 large Egg whites

1 cup Fresh baby spinach

0.5 cup No-sugar-added marinara sauce

1 tbsp Grated parmesan cheese

0.25 tsp Garlic powder

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

  • 2

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

  • 3

    In a non-stick skillet over medium heat, cook the ground turkey until browned and fully cooked through.

  • 4

    Finely chop the fresh baby spinach and place it in a medium mixing bowl.

  • 5

    Add the ricotta cheese, egg whites, cooked turkey, garlic powder, oregano, salt, and pepper to the bowl with the spinach and stir until well combined.

  • 6

    Spread approximately 0.25 cup of the marinara sauce across the bottom of the prepared baking dish.

  • 7

    Stuff each cooked pasta shell with a generous amount of the turkey and ricotta mixture and arrange them in the baking dish.

  • 8

    Spoon the remaining marinara sauce over the shells and sprinkle evenly with the grated parmesan cheese.

  • 9

    Cover with foil and bake for 15 minutes, then remove the foil and bake for an additional 5-10 minutes until the sauce is bubbling and the edges are golden.

Ricotta Stuffed Shells with Marinara

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

Ricotta Stuffed Shells with Marinara

YOUR SOLIN GENERATED RECIPE

Ricotta Stuffed Shells with Marinara

Jumbo shells baked with a savory turkey and spinach-ricotta filling, topped with vibrant marinara sauce for a comforting and bubbly finish.

NUTRITION

374kcal
Protein
39.5g
Fat
9.1g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

2 whole Jumbo pasta shells

2 oz 99% lean ground turkey

0.25 cup Part-skim ricotta cheese

2 large Egg whites

1 cup Fresh baby spinach

0.5 cup No-sugar-added marinara sauce

1 tbsp Grated parmesan cheese

0.25 tsp Garlic powder

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

  • 2

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

  • 3

    In a non-stick skillet over medium heat, cook the ground turkey until browned and fully cooked through.

  • 4

    Finely chop the fresh baby spinach and place it in a medium mixing bowl.

  • 5

    Add the ricotta cheese, egg whites, cooked turkey, garlic powder, oregano, salt, and pepper to the bowl with the spinach and stir until well combined.

  • 6

    Spread approximately 0.25 cup of the marinara sauce across the bottom of the prepared baking dish.

  • 7

    Stuff each cooked pasta shell with a generous amount of the turkey and ricotta mixture and arrange them in the baking dish.

  • 8

    Spoon the remaining marinara sauce over the shells and sprinkle evenly with the grated parmesan cheese.

  • 9

    Cover with foil and bake for 15 minutes, then remove the foil and bake for an additional 5-10 minutes until the sauce is bubbling and the edges are golden.