NUTRITION

SERVINGS

INGREDIENTS

4 whole jumbo pasta shells

3 oz ground turkey

0.25 cup part-skim ricotta cheese

0.25 cup plain non-fat Greek yogurt

1 large egg white

1 cup fresh baby spinach

1 clove garlic

0.5 cup no-sugar-added marinara sauce

1 tbsp grated parmesan cheese

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Cook the jumbo pasta shells in a pot of boiling salted water according to the package directions until al dente, then drain and set aside.

• 3

  In a medium non-stick skillet, brown the ground turkey over medium heat until fully cooked through, breaking it into small crumbles as it sears.

• 4

  Add the minced garlic and fresh baby spinach to the skillet, sautéing for 2-3 minutes until the spinach is completely wilted.

• 5

  In a mixing bowl, combine the cooked turkey and spinach mixture with the ricotta cheese, Greek yogurt, egg white, dried oregano, sea salt, and black pepper.

• 6

  Spread half of the marinara sauce across the bottom of a small oven-safe baking dish.

• 7

  Generously fill each cooked pasta shell with the turkey and ricotta mixture and arrange them neatly in the baking dish.

• 8

  Spoon the remaining marinara sauce over the stuffed shells and sprinkle evenly with the grated parmesan cheese.

• 9

  Bake for 20 minutes until the sauce is bubbling and the cheese is lightly toasted.