YOUR SOLIN GENERATED RECIPE
Spinach & Ricotta Stuffed Shells
Baked jumbo pasta shells stuffed with a creamy spinach and ricotta blend, served in a savory turkey marinara sauce for a bubbly and satisfying finish.
INGREDIENTS
3 jumbo Pasta shells
4 oz Ground turkey
0.25 cup Part-skim ricotta cheese
1 cup Fresh baby spinach
0.5 cup Marinara sauce
2 tbsp Shredded mozzarella cheese
0.25 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat oven to 375°F and boil the pasta shells in salted water until al dente, then drain.
In a skillet over medium heat, cook the ground turkey in olive oil with sea salt, black pepper, and garlic powder until fully browned.
Add the fresh baby spinach to the skillet and stir until just wilted, then remove from heat and let cool slightly.
In a small bowl, mix the cooked turkey and spinach with the part-skim ricotta cheese until well combined.
Spread half of the marinara sauce on the bottom of a small baking dish.
Stuff each cooked shell generously with the turkey and ricotta mixture and arrange them in the baking dish.
Top the shells with the remaining marinara sauce and a sprinkle of shredded mozzarella cheese.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.