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

1 tbsp grated parmesan cheese

0.25 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 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 according to package instructions until al dente, then drain and set aside.

• 3

  In a medium skillet, heat the olive oil over medium heat and sauté the minced garlic for about 30 seconds until aromatic.

• 4

  Add the ground turkey to the skillet, seasoning with sea salt, black pepper, and dried oregano, and cook until fully browned.

• 5

  Stir in the fresh baby spinach and cook for 1-2 minutes until just wilted, then remove the skillet from the heat.

• 6

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

• 7

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

• 8

  Carefully stuff each cooked pasta shell with a generous portion of the turkey and ricotta mixture and arrange them in the baking dish.

• 9

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

• 10

  Bake for 15-20 minutes until the sauce is bubbling and the cheese has lightly melted.