YOUR SOLIN GENERATED RECIPE
Spinach Ricotta Stuffed Shells with Marinara
Jumbo pasta shells stuffed with a creamy spinach-ricotta blend and savory ground turkey, baked in a vibrant marinara sauce until the cheese is bubbly and golden.
INGREDIENTS
2 whole Jumbo pasta shells
4 oz Ground turkey
0.33 cup Part-skim ricotta cheese
1 oz Shredded mozzarella cheese
1 cup Fresh baby spinach
0.5 cup Marinara sauce
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tbsp Fresh basil
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells in a large pot of boiling salted water until al dente, then drain and set aside.
In a skillet over medium heat, brown the ground turkey in olive oil until fully cooked and no longer pink.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
Season the turkey and spinach mixture with sea salt, black pepper, and garlic powder.
In a small mixing bowl, combine the turkey-spinach mixture with the ricotta cheese until well incorporated.
Spread half of the marinara sauce across the bottom of a small oven-safe baking dish.
Carefully stuff each cooked pasta shell with a generous amount of the ricotta and turkey mixture and place them in the dish.
Top the shells with the remaining marinara sauce and sprinkle evenly with the shredded mozzarella cheese.
Bake for 15-20 minutes until the sauce is bubbling and the cheese is melted, then garnish with fresh basil before serving.