YOUR SOLIN GENERATED RECIPE
Spinach & Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a savory blend of lean turkey, creamy ricotta, and wilted spinach, then baked in a bright marinara sauce until bubbly.
INGREDIENTS
2 whole jumbo pasta shells
4 oz ground turkey
0.13 cup part-skim ricotta cheese
1 cup fresh baby spinach
2 tbsp liquid egg whites
0.25 cup marinara sauce
0.5 tbsp grated parmesan cheese
0.25 oz shredded part-skim mozzarella 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 (190°C).
Cook the jumbo pasta shells in boiling water according to package directions until al dente, then drain and set aside.
In a non-stick skillet over medium heat, cook the ground turkey until browned and crumbled, about 5-7 minutes.
Add the fresh baby spinach to the skillet and sauté until just wilted, then remove from heat and let cool slightly.
In a small mixing bowl, combine the cooked turkey and spinach with the ricotta cheese, egg whites, garlic powder, oregano, sea salt, and black pepper.
Spread half of the marinara sauce in the bottom of a small baking dish.
Stuff each cooked pasta shell generously with the turkey and ricotta mixture and place them in the baking dish.
Top the shells with the remaining marinara sauce, shredded mozzarella, and grated parmesan.
Cover with foil and bake for 15 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is melted and golden.