YOUR SOLIN GENERATED RECIPE
Spinach & Ricotta Stuffed Shells
Tender jumbo shells filled with a creamy spinach and ricotta mixture, baked in a savory herb-infused marinara sauce for a comforting and velvety finish.
INGREDIENTS
3 whole jumbo pasta shells
4 oz 99% lean ground turkey
0.25 cup part-skim ricotta cheese
1 cup fresh spinach
0.5 cup marinara sauce
1 tbsp grated parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp dried oregano
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 according to package directions, 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 for 1-2 minutes until completely wilted, then remove from heat to cool slightly.
In a medium mixing bowl, stir together the cooked turkey, wilted spinach, ricotta cheese, sea salt, black pepper, garlic powder, and dried oregano until well combined.
Spread half of the marinara sauce across the bottom of a small baking dish.
Carefully stuff each cooked pasta shell with a generous portion of the turkey and ricotta mixture and place them in the baking dish.
Spoon the remaining marinara sauce over the top of the stuffed shells and sprinkle evenly with the grated parmesan cheese.
Bake for 15-20 minutes until the sauce is bubbling and the cheese on top has lightly browned.