NUTRITION

SERVINGS

INGREDIENTS

4 whole jumbo pasta shells

4 oz 99% lean ground turkey

0.33 cup part-skim ricotta cheese

1 cup fresh baby spinach

0.25 cup no-sugar-added marinara sauce

1 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp dried oregano

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Cook the jumbo pasta shells in a pot of boiling salted water until al dente according to package directions; drain and set aside to cool.

• 3

  In a non-stick skillet over medium heat, cook the ground turkey and minced garlic until the turkey is browned and cooked through.

• 4

  Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove from heat.

• 5

  In a small mixing bowl, combine the cooked turkey and spinach mixture with the ricotta cheese, dried oregano, sea salt, and black pepper.

• 6

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

• 7

  Stuff each cooked pasta shell generously with the turkey and ricotta mixture and place them into the baking dish.

• 8

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

• 9

  Cover with foil and bake for 15 minutes, then remove the foil and bake for an additional 5 minutes until the sauce is bubbling and the cheese is golden.