YOUR SOLIN GENERATED RECIPE
Spinach & Ricotta Stuffed Shells
Jumbo pasta shells baked with a savory lean turkey, spinach, and ricotta filling, finished with a vibrant tomato sauce and a dusting of salty parmesan.
INGREDIENTS
2 pieces Jumbo pasta shells
6 oz 93% lean ground turkey
0.13 cup Part-skim ricotta cheese
1 cup Fresh spinach
2 tbsp Egg whites
0.25 cup No-sugar-added marinara sauce
0.5 tbsp Parmesan cheese
0.25 tsp Garlic powder
0.25 tsp Dried oregano
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Preheat your oven to 375°F.
Cook the jumbo pasta shells in a pot of boiling water until al dente, then drain and set aside.
In a non-stick skillet over medium heat, cook the ground turkey until fully browned and crumbled.
Add the fresh spinach to the skillet and sauté until the leaves are completely wilted.
In a medium mixing bowl, combine the cooked turkey, wilted spinach, ricotta cheese, egg whites, garlic powder, oregano, sea salt, and black pepper.
Spread half of the marinara sauce evenly across the bottom of a small baking dish.
Fill each cooked pasta shell generously with the turkey and ricotta mixture and place them in the baking dish.
Spoon the remaining marinara sauce over the shells and sprinkle with the parmesan cheese.
Bake for 20 minutes until the sauce is bubbling and the cheese is lightly golden.