YOUR SOLIN GENERATED RECIPE
Spinach & Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a creamy spinach and ricotta mixture, baked in a vibrant tomato sauce with savory ground turkey for a protein-packed, comforting meal.
INGREDIENTS
4 whole jumbo pasta shells
4 oz ground turkey
3 tbsp part-skim ricotta cheese
1 cup fresh spinach
0.5 cup marinara sauce
0.5 oz shredded mozzarella cheese
1 tbsp grated parmesan cheese
1 large egg white
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp olive oil
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells in a pot of boiling salted water until al dente, then drain and set aside.
Heat the olive oil in a skillet over medium heat and brown the ground turkey until fully cooked.
Add the fresh spinach to the skillet with the turkey and sauté until completely wilted.
In a medium mixing bowl, combine the ricotta cheese, egg white, garlic powder, sea salt, black pepper, and half of the parmesan cheese.
Fold the cooked turkey and spinach mixture into the ricotta cheese mixture until well combined.
Spread half of the marinara sauce across the bottom of a small baking dish.
Generously stuff each cooked pasta shell with the turkey and ricotta mixture and place them in the baking dish.
Top the shells with the remaining marinara sauce, shredded mozzarella, and the rest of the parmesan cheese.
Bake for 20 minutes until the cheese is melted and the sauce is bubbling.