NUTRITION

SERVINGS

INGREDIENTS

4 jumbo pasta shells

2 oz 99% lean ground turkey

0.33 cup part-skim ricotta cheese

1 large egg white

1 cup fresh baby spinach

0.5 cup marinara sauce

1 oz part-skim shredded mozzarella cheese

1 tbsp grated parmesan cheese

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, then drain and set aside to cool.

• 3

  In a medium non-stick skillet over medium heat, cook the ground turkey until fully browned and crumbled, then remove from heat.

• 4

  Roughly chop the fresh baby spinach and place it in a medium mixing bowl.

• 5

  Add the cooked turkey, ricotta cheese, egg white, garlic powder, dried oregano, sea salt, and black pepper to the bowl with the spinach and stir until thoroughly combined.

• 6

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

• 7

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

• 8

  Spoon the remaining marinara sauce over the shells and sprinkle with the shredded mozzarella and grated parmesan cheese.

• 9

  Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 7-10 minutes until the cheese is melted and slightly browned.