NUTRITION

SERVINGS

INGREDIENTS

4 whole jumbo pasta shells

4 oz 93% lean ground turkey

0.25 cup part-skim ricotta cheese

1 cup fresh baby spinach

0.5 cup sugar-free marinara sauce

1 tbsp grated parmesan cheese

0.5 oz shredded mozzarella cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 375°F and prepare a small baking dish with a light coating of olive oil spray.

• 2

  Boil the jumbo pasta shells in a large pot of salted water until al dente, then drain and set them aside on parchment paper to prevent sticking.

• 3

  In a non-stick skillet over medium heat, brown the ground turkey until fully cooked, breaking it into small crumbles.

• 4

  Season the turkey with sea salt, black pepper, and garlic powder, then stir in the fresh baby spinach until it is completely wilted.

• 5

  Remove the skillet from heat and allow the turkey mixture to cool slightly before folding in the part-skim ricotta cheese.

• 6

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

• 7

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

• 8

  Spoon the remaining marinara sauce over the shells and sprinkle evenly with shredded mozzarella and grated parmesan.

• 9

  Bake for 15 to 20 minutes until the cheese is melted and the edges are slightly golden and bubbling.