NUTRITION

SERVINGS

INGREDIENTS

5 whole jumbo pasta shells

4 ounce ground turkey (93% lean)

0.25 cup part-skim ricotta cheese

1 cup fresh baby spinach

1 large egg white

0.5 cup marinara sauce

1 tablespoon grated parmesan cheese

1 teaspoon dried oregano

0.25 teaspoon garlic powder

0.25 teaspoon sea salt

0.25 teaspoon black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Cook the jumbo pasta shells in a large pot of boiling salted water until al dente, approximately 9 minutes, then drain and set aside.

• 3

  In a non-stick skillet over medium heat, cook the ground turkey until fully browned and crumbled.

• 4

  Add the fresh baby spinach to the skillet and sauté until just wilted, then remove from heat to cool slightly.

• 5

  In a medium mixing bowl, combine the cooked turkey and spinach with the ricotta cheese, egg white, dried oregano, garlic powder, sea salt, and black pepper.

• 6

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

• 7

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

• 8

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

• 9

  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 and the cheese is golden.