NUTRITION

SERVINGS

INGREDIENTS

3 whole jumbo pasta shells

4 oz ground turkey

0.25 cup part-skim ricotta cheese

1 cup fresh baby spinach

0.5 cup marinara sauce

0.5 oz shredded mozzarella cheese

1 tbsp grated parmesan cheese

0 tsp extra virgin olive oil

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 (190°C).

• 2

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

• 3

  In a skillet over medium heat, add the olive oil and ground turkey, seasoning with half of the salt, pepper, and garlic powder.

• 4

  Cook the turkey until browned and crumbled, then stir in the marinara sauce and oregano; let simmer for 5 minutes.

• 5

  In a small bowl, steam the spinach until wilted, squeeze out all excess moisture, and chop finely.

• 6

  Mix the chopped spinach with the ricotta cheese and the remaining salt, pepper, and garlic powder until smooth.

• 7

  Spread a thin layer of the turkey meat sauce in the bottom of a small baking dish.

• 8

  Stuff each cooked shell generously with the ricotta-spinach mixture and place them on top of the sauce.

• 9

  Top with the remaining sauce, shredded mozzarella, and parmesan cheese.

• 10

  Cover with foil and bake for 15 minutes, then remove foil and bake for another 5-10 minutes until the cheese is melted and golden.