NUTRITION

SERVINGS

INGREDIENTS

5 jumbo shells pasta shells

5 oz ground turkey

0.33 cup part-skim ricotta cheese

1 cup fresh baby spinach

0.5 cup marinara sauce

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

• 2

  Bring a large pot of salted water to a boil and cook the jumbo shells until al dente, then drain and set aside to cool.

• 3

  In a non-stick skillet over medium heat, cook the ground turkey with sea salt, black pepper, garlic powder, and dried oregano until no longer pink.

• 4

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

• 5

  In a medium mixing bowl, combine the cooked turkey and spinach with the part-skim ricotta cheese until well incorporated.

• 6

  Spread half of the marinara sauce evenly across the bottom of the prepared baking dish.

• 7

  Gently fill each cooked pasta shell with a generous amount of the turkey-ricotta mixture and place them in the dish.

• 8

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

• 9

  Bake for 20 minutes until the sauce is bubbling and the cheese has melted into a light golden crust.