YOUR SOLIN GENERATED RECIPE
Spinach & Ricotta Stuffed Shells
Jumbo pasta shells baked with a creamy spinach and herb-flecked ricotta filling, nestled in a savory meat sauce with bubbling parmesan.
INGREDIENTS
4 whole jumbo pasta shells
3 oz 93% lean ground turkey
0.25 cup part-skim ricotta cheese
0.5 cup liquid egg whites
1 cup fresh baby spinach
0.5 cup marinara sauce
1 tbsp grated parmesan cheese
1 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
1 clove garlic
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish.
Cook the jumbo pasta shells in a pot of boiling water until just al dente, then drain and set aside.
In a medium skillet over medium heat, brown the ground turkey with minced garlic until the meat is fully cooked through.
Stir the marinara sauce into the turkey and simmer for 2 minutes to allow the flavors to meld.
Finely chop the baby spinach and place it in a mixing bowl.
To the spinach, add the ricotta cheese, liquid egg whites, dried oregano, sea salt, and black pepper, stirring until well combined.
Spread half of the turkey marinara sauce onto the bottom of the prepared baking dish.
Generously stuff each cooked shell with the spinach and ricotta mixture and arrange them in the dish.
Spoon the remaining meat sauce over the shells and sprinkle evenly with the grated parmesan cheese.
Bake for 20 minutes until the sauce is bubbling and the cheese is lightly golden.