YOUR SOLIN GENERATED RECIPE
Spinach & Ricotta Stuffed Shells
Jumbo pasta shells baked with a creamy spinach and ricotta filling, topped with a savory protein-packed turkey marinara sauce that smells wonderfully fragrant.
INGREDIENTS
1 count jumbo pasta shells
4 oz ground turkey
0.25 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.5 cup marinara sauce
0 tsp olive oil
1 tbsp grated parmesan cheese
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 (190°C).
Cook the jumbo pasta shells in a pot of boiling salted water according to package directions until al dente, then drain and set aside.
In a skillet over medium heat, add the olive oil and ground turkey. Season with sea salt, black pepper, garlic powder, and dried oregano. Cook until browned and fully cooked through.
Add the fresh baby spinach to the skillet with the turkey and sauté for 1-2 minutes until wilted. Remove from heat and let cool slightly.
In a small mixing bowl, combine the ricotta cheese with the turkey and spinach mixture, stirring until well incorporated.
Spread half of the marinara sauce on the bottom of a small baking dish.
Stuff each cooked pasta shell generously with the ricotta and turkey mixture and place them in the baking dish.
Top the shells with the remaining marinara sauce and a sprinkle of grated parmesan cheese.
Cover with foil and bake for 15 minutes, then remove the foil and bake for another 5 minutes until the sauce is bubbly and the cheese is slightly golden.