YOUR SOLIN GENERATED RECIPE
Spinach & Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a savory blend of lean ground turkey, creamy ricotta, and wilted spinach, baked in a vibrant tomato sauce until bubbly and golden.
INGREDIENTS
5 whole jumbo pasta shells
4.5 oz 93% lean ground turkey
0.25 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.5 cup marinara sauce
1 tbsp grated parmesan cheese
1 tsp extra virgin olive oil
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F and grease a small baking dish.
Cook the jumbo pasta shells in a large pot of boiling water until al dente, then drain and set aside to cool.
Heat the olive oil in a skillet over medium heat and sauté the minced garlic and ground turkey until the meat is fully browned.
Add the fresh baby spinach to the skillet and stir until just wilted, then remove from the heat.
In a medium bowl, combine the turkey and spinach mixture with the ricotta cheese, sea salt, and black pepper.
Spread half of the marinara sauce across the bottom of the prepared baking dish.
Fill each cooked shell generously with the turkey and ricotta mixture and arrange them in the dish.
Top the shells with the remaining marinara sauce and a sprinkle of grated parmesan cheese.
Bake for 20 minutes until the sauce is bubbling and the cheese has lightly browned.