NUTRITION

SERVINGS

INGREDIENTS

2 whole jumbo pasta shells

0.33 cup part-skim ricotta cheese

2 ounce 93% lean ground turkey

1 cup fresh baby spinach

1 large egg white

1 tablespoon grated parmesan cheese

0.25 cup marinara sauce

2 tablespoon shredded part-skim mozzarella cheese

1 clove garlic

0.25 teaspoon sea salt

0.25 teaspoon black pepper

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

• 3

  In a small skillet over medium heat, cook the ground turkey with minced garlic and dried oregano until browned and cooked through.

• 4

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

• 5

  In a medium mixing bowl, combine the ricotta cheese, egg white, grated parmesan, sea salt, black pepper, and the sautéed spinach-turkey mixture.

• 6

  Spread half of the marinara sauce into the bottom of a small baking dish.

• 7

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

• 8

  Top the shells with the remaining marinara sauce and sprinkle evenly with the shredded mozzarella cheese.

• 9

  Cover with foil and bake for 15 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.