YOUR SOLIN GENERATED RECIPE
Spinach & Ricotta Stuffed Shells
Jumbo pasta shells stuffed with creamy spinach and ricotta, baked in a savory ground turkey marinara sauce for a bubbly and satisfying finish.
INGREDIENTS
2 large jumbo pasta shells
0.33 cup part-skim ricotta cheese
4 oz ground turkey
1 cup fresh baby spinach
0.5 cup marinara sauce
1 large egg white
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
Preheat your oven to 375°F.
Boil the jumbo pasta shells in a pot of salted water according to package directions until al dente, then drain and set aside.
In a non-stick skillet over medium heat, cook the ground turkey until browned and fully cooked through.
Pour the marinara sauce into the skillet with the turkey and simmer for 5 minutes to combine flavors.
Finely chop the fresh baby spinach and place it in a medium mixing bowl.
Add the ricotta cheese, egg white, garlic powder, dried oregano, sea salt, and black pepper to the bowl with the spinach and stir until well combined.
Spread half of the turkey marinara sauce into the bottom of a small oven-safe baking dish.
Spoon the spinach and ricotta mixture into each of the cooked pasta shells and arrange them in the baking dish.
Top the shells with the remaining meat sauce and sprinkle with grated parmesan cheese.
Bake for 20 minutes until the sauce is bubbling and the cheese is lightly golden.