NUTRITION

SERVINGS

INGREDIENTS

2 whole jumbo pasta shells

5 oz ground turkey

0.33 cup part-skim ricotta cheese

1 cup fresh baby spinach

0.25 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 boil the jumbo pasta shells in salted water until they are al dente, then drain and set aside.

• 2

  In a medium skillet over medium-high heat, brown the ground turkey until fully cooked and crumbly, draining any excess fat if necessary.

• 3

  Add the fresh baby spinach to the skillet and sauté until just wilted, then season the mixture with sea salt, black pepper, garlic powder, and dried oregano.

• 4

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

• 5

  Spread half of the marinara sauce across the bottom of a small oven-safe baking dish to prevent sticking.

• 6

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

• 7

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

• 8

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese on top has melted into a light golden crust.