YOUR SOLIN GENERATED RECIPE
Spinach & Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a savory blend of lean turkey, creamy ricotta, and vibrant spinach, then baked in a zesty marinara sauce until bubbly.
INGREDIENTS
4 pieces jumbo pasta shells
2 oz 99% lean ground turkey
0.33 cup part-skim ricotta cheese
0.5 cup frozen chopped spinach
2 tbsp liquid egg whites
0.5 cup no-sugar-added marinara sauce
0.25 cup shredded part-skim mozzarella cheese
1 tbsp grated parmesan cheese
1 tsp garlic powder
1 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells in a large pot of boiling salted water for 2 minutes less than the package directions suggest, then drain and set aside.
In a non-stick skillet over medium heat, cook the ground turkey until fully browned and crumbled, then remove from heat to cool slightly.
Thaw the frozen spinach and squeeze it very dry using a clean kitchen towel or paper towels to ensure no excess moisture remains.
In a medium mixing bowl, combine the cooked turkey, ricotta cheese, squeezed spinach, liquid egg whites, garlic powder, dried oregano, sea salt, and black pepper.
Spread half of the marinara sauce evenly across the bottom of a small baking dish.
Stuff each cooked pasta shell generously with the turkey and ricotta mixture and arrange them in the baking dish.
Pour the remaining marinara sauce over the shells and sprinkle evenly with the shredded mozzarella and grated parmesan cheese.
Cover the dish with foil and bake for 20 minutes; remove the foil and bake for an additional 5-10 minutes until the cheese is melted and the sauce is bubbly.