YOUR SOLIN GENERATED RECIPE
Spinach & Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a creamy spinach and ricotta filling, baked in a savory turkey marinara sauce until bubbling and golden.
INGREDIENTS
3 whole jumbo pasta shells
0.25 cup part-skim ricotta cheese
4 oz ground turkey
2 cup fresh baby spinach
0.5 cup no-sugar-added marinara sauce
0.5 tbsp grated parmesan cheese
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 375°F (190°C).
Boil the jumbo shells in a large pot of salted water according to package directions until al dente, then drain and set aside.
In a non-stick skillet over medium heat, cook the ground turkey with minced garlic and dried oregano until the meat is browned and cooked through.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove from heat.
In a medium mixing bowl, stir together the ricotta cheese, sea salt, black pepper, and the cooked turkey and spinach mixture.
Spread 0.25 cup of the marinara sauce across the bottom of a small oven-safe baking dish.
Fill each cooked pasta shell with a generous portion of the ricotta and turkey mixture and arrange them in the baking dish.
Pour the remaining 0.25 cup of marinara sauce over the shells and sprinkle with the grated parmesan cheese.
Cover with foil and bake for 15 minutes, then remove the foil and bake for an additional 5 minutes until the sauce is bubbling and the top is lightly toasted.