NUTRITION

SERVINGS

INGREDIENTS

3 pieces Jumbo whole wheat pasta shells

2 oz 93% lean ground turkey

0.33 cup Low-fat ricotta cheese

0.25 cup Liquid egg whites

2 cups Fresh baby spinach

0.5 cup No-sugar-added marinara sauce

1 tbsp Nutritional yeast

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Cook the jumbo pasta shells in a large pot of boiling salted water for 2 minutes less than the package directions, then drain and set aside.

• 3

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

• 4

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

• 5

  In a medium mixing bowl, stir together the ricotta cheese, egg whites, nutritional yeast, oregano, salt, pepper, and the cooked turkey-spinach mixture.

• 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 ricotta and turkey mixture, then arrange them in the baking dish.

• 8

  Spoon the remaining marinara sauce over the shells and bake for 20 minutes until the sauce is bubbling and the filling is set.