NUTRITION

SERVINGS

INGREDIENTS

3 whole Jumbo pasta shells

3 oz Ground turkey (93% lean)

0.5 cup Low-fat cottage cheese

0.13 cup Part-skim ricotta cheese

1 cup Fresh baby spinach

0.5 cup Marinara sauce (no sugar added)

1 tbsp 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 (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

  In a non-stick 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 for 1-2 minutes until wilted, then remove from heat.

• 5

  In a medium mixing bowl, combine the cottage cheese, ricotta, sea salt, black pepper, and dried oregano.

• 6

  Fold the cooked turkey and wilted spinach into the cheese mixture until well combined.

• 7

  Spread 0.25 cup of the marinara sauce across the bottom of a small oven-safe baking dish.

• 8

  Stuff each cooked pasta shell generously with the turkey and cheese filling and arrange them in the baking dish.

• 9

  Spoon the remaining marinara sauce over the shells and sprinkle with the parmesan cheese.

• 10

  Bake for 20 minutes until the sauce is bubbling and the shells are heated through.