NUTRITION

SERVINGS

INGREDIENTS

2 count Jumbo pasta shells

0.25 cup Part-skim ricotta cheese

1 cup Baby spinach

3 oz Ground turkey

0.25 cup Marinara sauce

0.5 tbsp Parmesan cheese

1 clove Garlic

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish.

• 2

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

• 3

  In a non-stick skillet over medium heat, brown the ground turkey with minced garlic, dried oregano, sea salt, and black pepper until fully cooked.

• 4

  Pour the marinara sauce into the skillet with the turkey and simmer on low for 5 minutes to meld the flavors.

• 5

  Steam the baby spinach until wilted, then squeeze out all excess moisture using a clean kitchen towel and finely chop.

• 6

  In a medium bowl, combine the chopped spinach with the ricotta cheese until smooth.

• 7

  Spoon a small amount of the turkey marinara sauce into the bottom of the prepared baking dish.

• 8

  Fill each cooked pasta shell generously with the spinach-ricotta mixture and place them in the dish.

• 9

  Top the shells with the remaining turkey marinara sauce and sprinkle with parmesan cheese.

• 10

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese is lightly browned.