NUTRITION

SERVINGS

INGREDIENTS

1 large jumbo pasta shells

2 oz ground turkey

0.25 cup part-skim ricotta cheese

1 cup fresh baby spinach

1 large egg

0.5 cup marinara sauce

1 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 375°F and prepare a small baking dish.

• 2

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

• 3

  In a medium skillet over medium heat, sauté the ground turkey and minced garlic until the meat is fully browned and crumbled.

• 4

  Stir the fresh baby spinach into the skillet with the turkey until the leaves are completely wilted, then remove from heat to cool slightly.

• 5

  In a medium bowl, whisk the egg and then stir in the ricotta cheese, sea salt, black pepper, and dried oregano.

• 6

  Fold the cooled turkey and spinach mixture into the ricotta mixture until the filling is well combined.

• 7

  Spoon a generous amount of the turkey-ricotta filling into each cooked pasta shell and arrange them in the baking dish.

• 8

  Pour the marinara sauce evenly over the stuffed shells and sprinkle the grated parmesan cheese on top.

• 9

  Bake for 20 minutes until the sauce is bubbling and the cheese has melted into a beautiful golden crust.