NUTRITION

SERVINGS

INGREDIENTS

1 whole jumbo pasta shells

3 oz 93% lean ground turkey

0.25 cup low-fat ricotta cheese

2 large egg whites

1 cup fresh spinach

0.5 cup no-sugar-added marinara sauce

1 oz part-skim shredded mozzarella

0 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Boil the jumbo pasta shells in a pot of salted water according to package directions until al dente, then drain and set aside.

• 3

  In a medium skillet over medium heat, add the olive oil and ground turkey, breaking it apart with a spatula until browned and fully cooked.

• 4

  Roughly chop the fresh spinach and add it to the skillet, sautéing for 1-2 minutes until wilted, then remove from heat to cool.

• 5

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

• 6

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

• 7

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

• 8

  Pour the remaining marinara sauce over the shells and sprinkle the shredded mozzarella evenly across the top.

• 9

  Bake for 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.

• 10

  Garnish with freshly chopped basil and serve warm.