YOUR SOLIN GENERATED RECIPE
Spinach & Ricotta Stuffed Shells
Jumbo shells baked with a creamy spinach and ricotta filling, topped with a savory turkey marinara and gooey melted mozzarella.
INGREDIENTS
3 whole jumbo pasta shells
3 oz lean ground turkey
0.13 cup part-skim ricotta cheese
0.25 cup non-fat plain Greek yogurt
1 cup fresh baby spinach
0.5 cup marinara sauce
0.5 oz shredded mozzarella cheese
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 (190°C).
Bring a large pot of salted water to a boil and cook the jumbo shells according to package directions until al dente, then drain and set aside.
In a skillet over medium heat, cook the ground turkey until browned and no longer pink, seasoning it with the garlic powder, dried oregano, sea salt, and black pepper.
Stir the marinara sauce into the cooked turkey and let it simmer for 2 minutes to meld the flavors.
In a medium mixing bowl, combine the part-skim ricotta, Greek yogurt, and finely chopped fresh spinach until smooth.
Spoon a small amount of the turkey marinara sauce into the bottom of a small baking dish to prevent sticking.
Stuff each cooked pasta shell generously with the spinach and ricotta mixture and place them in the baking dish.
Top the shells with the remaining turkey marinara sauce, followed by the shredded mozzarella and grated parmesan.
Bake for 15-20 minutes until the cheese is melted and the sauce is bubbling.