NUTRITION

SERVINGS

INGREDIENTS

4 whole jumbo pasta shells

5 oz 93% lean ground turkey

0.25 cup part-skim ricotta cheese

1 cup fresh baby spinach

0.5 cup marinara sauce

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp 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, then drain and set aside to cool slightly.

• 3

  Heat the extra virgin olive oil in a skillet over medium heat and brown the ground turkey until fully cooked through.

• 4

  Add the fresh baby spinach to the skillet with the turkey and sauté just until the leaves are wilted.

• 5

  In a medium mixing bowl, combine the cooked turkey, wilted spinach, part-skim ricotta cheese, garlic powder, dried oregano, sea salt, and black pepper.

• 6

  Spread 0.25 cup of the marinara sauce across the bottom of a small oven-safe baking dish.

• 7

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

• 8

  Pour the remaining 0.25 cup of marinara sauce over the stuffed shells and sprinkle evenly with the grated parmesan cheese.

• 9

  Bake for 15-20 minutes until the sauce is bubbling and the cheese on top has turned a light golden brown.