NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground turkey

0.25 cup Part-skim ricotta cheese

1 cup Fresh baby spinach

0.5 cup No-sugar-added marinara sauce

4 large Whole wheat jumbo pasta shells

0.5 oz Shredded part-skim mozzarella cheese

1 tbsp Grated parmesan 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 and lightly grease a small baking dish.

• 2

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

• 3

  In a skillet over medium heat, add the olive oil and ground turkey, cooking and breaking it into small crumbles until browned.

• 4

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

• 5

  In a medium mixing bowl, stir together the cooked turkey, wilted spinach, ricotta cheese, garlic powder, oregano, sea salt, and black pepper.

• 6

  Spread roughly 0.25 cup of the marinara sauce across the bottom of the prepared baking dish.

• 7

  Stuff each cooked pasta shell generously with the turkey and ricotta mixture and arrange them in the dish.

• 8

  Pour the remaining marinara sauce over the shells and sprinkle evenly with mozzarella and parmesan cheese.

• 9

  Bake for 20 minutes until the cheese is melted and the sauce is hot and bubbling.