YOUR SOLIN GENERATED RECIPE
Spinach & Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a creamy spinach and ricotta mixture, baked in a savory turkey marinara sauce until bubbly and golden.
INGREDIENTS
2 jumbo pasta shells
5 oz ground turkey
0.13 cup part-skim ricotta cheese
1 cup fresh spinach
0.33 cup marinara sauce
0.25 oz shredded mozzarella cheese
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 375°F.
Boil the jumbo pasta shells in a large pot of salted water until al dente, then drain and set aside.
In a large skillet, heat the olive oil over medium heat and brown the ground turkey with garlic powder, oregano, salt, and pepper.
Pour the marinara sauce into the skillet with the turkey and simmer for 5 minutes.
In a medium bowl, stir together the ricotta cheese and finely chopped fresh spinach.
Spread half of the turkey marinara sauce onto the bottom of a small baking dish.
Stuff each cooked shell generously with the spinach and ricotta mixture and arrange them in the baking dish.
Spoon the remaining sauce over the shells and sprinkle with the shredded mozzarella cheese.
Bake for 15 to 20 minutes until the cheese is melted and the edges are slightly crispy.