NUTRITION

SERVINGS

INGREDIENTS

5 pieces jumbo pasta shells

4 oz 93% lean ground turkey

0.25 cup part-skim ricotta cheese

2 large egg whites

1 cup fresh baby spinach

0.5 cup no-sugar-added 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 (190°C).

• 2

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

• 3

  In a medium non-stick skillet over medium heat, cook the ground turkey until browned and crumbled, about 5-7 minutes.

• 4

  Roughly chop the fresh baby spinach and stir it into the turkey, cooking just until the leaves have wilted.

• 5

  Remove the skillet from the heat and allow the turkey mixture to cool slightly.

• 6

  In a medium mixing bowl, whisk the egg whites until combined, then fold in the ricotta cheese, turkey-spinach mixture, sea salt, black pepper, garlic powder, and dried oregano.

• 7

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

• 8

  Stuff each cooked pasta shell generously with the ricotta and turkey mixture, then arrange them in the baking dish.

• 9

  Top the shells with the remaining marinara sauce and a sprinkle of grated parmesan cheese.

• 10

  Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for an additional 5 minutes until the sauce is bubbly.