NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Jumbo pasta shells

5 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 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 (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

  In a non-stick skillet over medium heat, brown the ground turkey until fully cooked and no longer pink, breaking it into small crumbles as it cooks.

• 4

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

• 5

  In a small mixing bowl, combine the cooked turkey, wilted spinach, ricotta cheese, sea salt, black pepper, garlic powder, and dried oregano until well incorporated.

• 6

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

• 7

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

• 8

  Spoon the remaining marinara sauce over the stuffed shells and sprinkle the grated parmesan cheese on top.

• 9

  Bake for 15-20 minutes until the sauce is bubbling and the shells are heated through.