NUTRITION

SERVINGS

INGREDIENTS

2 whole jumbo pasta shells

5 oz 93% lean ground turkey

0.25 cup part-skim ricotta cheese

1 cup fresh baby spinach

0.5 cup no-sugar-added marinara sauce

1 tbsp grated parmesan cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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.

• 3

  In a non-stick skillet over medium heat, cook the ground turkey until browned and no longer pink.

• 4

  Pour the marinara sauce into the skillet with the turkey and simmer for 2-3 minutes to combine flavors.

• 5

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

• 6

  Add the ricotta cheese, garlic powder, dried oregano, sea salt, and black pepper to the spinach and stir until well combined.

• 7

  Spread a spoonful of the turkey marinara sauce into the bottom of a small oven-safe baking dish.

• 8

  Stuff each cooked pasta shell with a generous portion of the spinach and ricotta mixture.

• 9

  Place the stuffed shells into the baking dish, top with the remaining turkey marinara sauce, and sprinkle with grated parmesan.

• 10

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