YOUR SOLIN GENERATED RECIPE
Spinach & Ricotta Stuffed Shells
Jumbo pasta shells baked with a savory spinach, ricotta, and lean turkey filling, finished with a vibrant marinara sauce and melted parmesan.
INGREDIENTS
1.5 whole jumbo pasta shells
4 oz ground turkey
0.25 cup part-skim ricotta cheese
1 cup fresh spinach
2 tbsp liquid egg whites
0.25 cup marinara sauce
1 tbsp grated parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F (190°C).
Bring a pot of water to a boil and cook the jumbo shells 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 fully browned and crumbled.
Add the fresh spinach to the skillet with the turkey and sauté until wilted, then remove from heat and let cool slightly.
In a small mixing bowl, combine the cooked turkey, wilted spinach, ricotta cheese, egg whites, sea salt, black pepper, and garlic powder.
Spread half of the marinara sauce into the bottom of a small baking dish.
Stuff each cooked shell generously with the turkey and ricotta mixture and place them in the baking dish.
Top the shells with the remaining marinara sauce and sprinkle with the grated parmesan cheese.
Cover with foil and bake for 15 minutes, then remove the foil and bake for an additional 5 minutes until the cheese is bubbly and golden.