NUTRITION

SERVINGS

INGREDIENTS

3 whole jumbo pasta shells

4.5 oz lean ground turkey

0.33 cup part-skim ricotta cheese

1 cup fresh baby spinach

0.5 cup marinara sauce

0.5 oz shredded part-skim mozzarella cheese

1 tsp extra virgin olive oil

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

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

• 3

  Heat the olive oil in a skillet over medium heat and add the ground turkey, breaking it into small crumbles.

• 4

  Season the turkey with garlic powder, dried oregano, sea salt, and black pepper, cooking until browned and fully cooked through.

• 5

  Stir the marinara sauce into the skillet with the turkey and let it simmer on low for 5 minutes.

• 6

  Steam the fresh baby spinach until wilted, squeeze out all excess moisture using a clean kitchen towel, and finely chop.

• 7

  In a small mixing bowl, combine the chopped spinach and ricotta cheese until the mixture is uniform.

• 8

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

• 9

  Arrange the stuffed shells in a small baking dish and spoon the turkey marinara sauce evenly over the top.

• 10

  Sprinkle the shredded mozzarella cheese over the shells and bake for 15 minutes until the cheese is melted and bubbly.