NUTRITION

SERVINGS

INGREDIENTS

3 unit jumbo pasta shells

4 oz lean ground turkey

0.13 cup part-skim ricotta cheese

1 cup fresh baby spinach

1 large egg

0.5 cup no-sugar-added marinara sauce

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Cook the jumbo pasta shells in a large pot of boiling water for 2 minutes less than the package directions, then drain and set aside to cool.

• 3

  In a non-stick skillet over medium heat, cook the ground turkey with the sea salt, black pepper, garlic powder, and dried oregano until browned and fully cooked.

• 4

  Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until wilted, then remove the pan from heat.

• 5

  In a mixing bowl, combine the cooked turkey and spinach mixture with the ricotta cheese, egg, and half of the parmesan cheese.

• 6

  Spread 0.25 cup of the marinara sauce across the bottom of a small oven-safe baking dish.

• 7

  Stuff each cooked pasta shell with a generous amount of the turkey and ricotta mixture and arrange them in the baking dish.

• 8

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

• 9

  Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is melted and the sauce is bubbling.