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
2.5 whole jumbo pasta shells
4.5 ounce ground turkey
1 clove garlic
1 cup fresh baby spinach
0.25 cup part-skim ricotta cheese
0.5 cup marinara sauce
0.5 ounce part-skim mozzarella cheese
1 tablespoon grated parmesan cheese
0.25 teaspoon dried oregano
0.25 teaspoon sea salt
0.25 teaspoon black pepper
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish.
Bring a large pot of salted water to a boil and cook the jumbo shells until they are al dente, then drain and set aside to cool.
In a non-stick skillet over medium heat, brown the ground turkey with the minced garlic until the meat is fully cooked and fragrant.
Add the fresh baby spinach to the skillet and sauté for 60 seconds until just wilted, then remove from heat.
In a medium mixing bowl, stir together the ricotta cheese, cooked turkey and spinach mixture, dried oregano, sea salt, and black pepper.
Spread 0.25 cup of the marinara sauce across the bottom of the prepared baking dish.
Carefully stuff each cooked shell with a generous amount of the ricotta and turkey mixture and arrange them in the baking dish.
Top the shells with the remaining 0.25 cup of marinara sauce, shredded mozzarella, and grated parmesan cheese.
Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.