NUTRITION

SERVINGS

INGREDIENTS

5 whole jumbo pasta shells

4 oz ground turkey (93% lean)

0.25 cup part-skim ricotta cheese

0.25 cup liquid egg whites

1 cup fresh baby spinach

0.5 cup marinara sauce (no sugar added)

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 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 directions until al dente; drain and set aside to cool.

• 3

  In a medium skillet, heat the olive oil over medium heat and brown the ground turkey until fully cooked and no longer pink.

• 4

  Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until wilted, then remove the pan from heat.

• 5

  In a small mixing bowl, whisk together the ricotta cheese, liquid egg whites, sea salt, black pepper, garlic powder, and dried oregano.

• 6

  Gently fold the cooked turkey and sautéed spinach into the ricotta mixture until thoroughly combined.

• 7

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

• 8

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

• 9

  Top the shells with the remaining marinara sauce and a sprinkle of grated parmesan cheese.

• 10

  Bake for 20 minutes until the sauce is bubbly and the cheese on top is lightly golden.