NUTRITION

SERVINGS

INGREDIENTS

4 large jumbo pasta shells

0.33 cup part-skim ricotta cheese

1 large egg white

4 oz ground turkey

2 cup fresh baby spinach

0.5 cup marinara sauce

0.5 oz shredded mozzarella cheese

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

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

• 3

  In a non-stick skillet over medium heat, cook the ground turkey until browned and fully cooked, breaking it into small crumbles.

• 4

  Add the fresh baby spinach to the skillet with the turkey and sauté until the leaves are completely wilted.

• 5

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

• 6

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

• 7

  Stuff each cooked pasta shell with a generous amount of the ricotta and turkey filling, then arrange them in the baking dish.

• 8

  Top the shells with the remaining marinara sauce, followed by the shredded mozzarella and grated parmesan cheese.

• 9

  Bake for 20 minutes until the cheese is melted and the sauce is bubbling around the edges.