YOUR SOLIN GENERATED RECIPE
Spinach & Ricotta Stuffed Shells
Oven-baked jumbo pasta shells stuffed with a savory blend of lean turkey, creamy ricotta, and wilted spinach in a vibrant, bubbling marinara sauce.
INGREDIENTS
3 unit jumbo pasta shells
3 oz ground turkey
0.13 cup part-skim ricotta cheese
1 cup fresh spinach
0.5 cup marinara sauce
1 tbsp parmesan 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 and cook the jumbo pasta shells in a large pot of boiling water 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, then add the fresh spinach and sauté until completely 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 about half of the marinara sauce onto the bottom of a small baking dish to prevent the shells from sticking.
Stuff each cooked shell generously with the turkey and ricotta mixture, then arrange them in the baking dish.
Top the shells with the remaining marinara sauce and a sprinkle of parmesan cheese, then bake for 20 minutes until the sauce is bubbling and the cheese is golden.