YOUR SOLIN GENERATED RECIPE
Spinach & Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a creamy spinach-ricotta blend and savory ground turkey, baked in a vibrant tomato sauce until bubbly and golden.
INGREDIENTS
3 count Jumbo pasta shells
4 ounce Ground turkey
0.25 cup Part-skim ricotta cheese
1 large Egg
1 cup Fresh spinach
0.5 cup Marinara sauce
1 tablespoon Parmesan cheese
0.5 teaspoon Olive oil
0.25 teaspoon Garlic powder
0.25 teaspoon Sea salt
0.25 teaspoon 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.
Heat the olive oil in a skillet over medium heat and brown the ground turkey until it is fully cooked and crumbled.
Add the fresh spinach to the skillet and sauté briefly until just wilted, then remove the pan from the heat to cool.
In a mixing bowl, stir together the cooked turkey, wilted spinach, ricotta cheese, egg, garlic powder, sea salt, and black pepper.
Spread half of the marinara sauce across the bottom of a small baking dish.
Fill each cooked shell generously with the turkey and ricotta mixture and arrange them in the baking dish.
Spoon the remaining marinara sauce over the shells and sprinkle evenly with the parmesan cheese.
Bake for 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.