NUTRITION

SERVINGS

INGREDIENTS

2 large jumbo pasta shells

5.5 oz ground turkey

0.33 cup part-skim ricotta cheese

1 cup fresh baby spinach

0.5 cup marinara sauce

2 tbsp liquid egg whites

0 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Boil the jumbo pasta shells in a large pot of salted water for approximately 8 minutes until al dente, then drain and set aside to cool.

• 3

  Heat the extra virgin olive oil in a skillet over medium heat and sauté the minced garlic for 1 minute until fragrant.

• 4

  Add the ground turkey to the skillet and season with half of the sea salt, black pepper, and dried oregano, cooking until the meat is fully browned and crumbled.

• 5

  In a medium bowl, combine the part-skim ricotta cheese, liquid egg whites, chopped fresh baby spinach, and the cooked turkey mixture until well incorporated.

• 6

  Spread 2 tablespoons of the marinara sauce across the bottom of a small oven-safe baking dish.

• 7

  Generously stuff each cooked pasta shell with the turkey and ricotta mixture and arrange them side-by-side in the baking dish.

• 8

  Pour the remaining marinara sauce over the shells and sprinkle with the remaining sea salt, black pepper, and dried oregano.

• 9

  Cover the dish tightly with foil and bake for 20 minutes, then remove the foil and bake for an additional 5 minutes until the sauce is hot and bubbly.