YOUR SOLIN GENERATED RECIPE
Spinach Ricotta Stuffed Shells with Marinara
Jumbo pasta shells stuffed with a creamy spinach and herb-flecked ricotta mixture, baked in a savory turkey marinara sauce until bubbling and golden.
INGREDIENTS
2.5 piece Jumbo pasta shells
0.33 cup Part-skim ricotta cheese
4 oz Ground turkey
2 cup Baby spinach
0.5 cup Marinara sauce
1 tbsp Parmesan cheese
0.25 tsp Garlic powder
0.25 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 375°F.
Cook the jumbo pasta shells in a large pot of boiling salted water until al dente, then drain and set aside on parchment paper to prevent sticking.
In a non-stick skillet over medium heat, cook the ground turkey until browned and crumbled through.
Add the baby spinach to the skillet with the turkey and sauté for 1-2 minutes until just wilted.
In a medium mixing bowl, combine the cooked turkey, wilted spinach, ricotta cheese, garlic powder, dried oregano, sea salt, and black pepper until well incorporated.
Spread half of the marinara sauce across the bottom of a small oven-safe baking dish.
Fill each cooked pasta shell generously with the turkey and ricotta mixture and arrange them in the baking dish.
Spoon the remaining marinara sauce over the stuffed shells and sprinkle evenly with the parmesan cheese.
Bake for 20 minutes until the sauce is bubbling and the cheese on top is lightly browned.