NUTRITION

SERVINGS

INGREDIENTS

4 whole jumbo pasta shells

4 oz 93% lean ground turkey

1 clove garlic

1 cup fresh baby spinach

0.25 cup part-skim ricotta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

0.5 cup no-sugar-added marinara sauce

0.5 oz shredded mozzarella cheese

1 tbsp grated parmesan cheese

PREPARATION

• 1

  Preheat the oven to 375°F and lightly grease a small baking dish with olive oil.

• 2

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

• 3

  In a medium skillet over medium heat, brown the ground turkey with minced garlic until fully cooked and no longer pink.

• 4

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

• 5

  In a medium bowl, combine the turkey and spinach mixture with the ricotta cheese, sea salt, black pepper, and dried oregano.

• 6

  Spread half of the marinara sauce across the bottom of the prepared baking dish.

• 7

  Stuff each cooked shell with a generous amount of the turkey-ricotta mixture and arrange them in the dish.

• 8

  Pour the remaining marinara sauce over the shells and sprinkle evenly with shredded mozzarella and grated parmesan.

• 9

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