NUTRITION

SERVINGS

INGREDIENTS

1 units Jumbo pasta shells

3 oz Ground turkey

0.25 cup Part-skim ricotta cheese

2 cups Fresh baby spinach

0.5 cup Marinara sauce

0.5 oz Part-skim mozzarella cheese

1 tbsp Grated parmesan cheese

1 large Egg

1 clove Garlic

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 with a touch of avocado oil spray.

• 2

  Cook the jumbo pasta shells in a large pot of boiling salted water until al dente, usually about 8-9 minutes, then drain and set aside.

• 3

  In a skillet over medium heat, cook the ground turkey and minced garlic until the turkey is browned and cooked through, breaking it into small crumbles.

• 4

  Stir the fresh baby spinach into the turkey mixture and cook just until wilted, then remove from heat and let it cool for a few minutes.

• 5

  In a medium bowl, whisk the egg and then fold in the ricotta cheese, the turkey and spinach mixture, oregano, sea salt, and black pepper.

• 6

  Pour half of the marinara sauce into the bottom of the prepared baking dish and spread it into an even layer.

• 7

  Stuff each cooked pasta shell with a generous amount of the turkey and ricotta filling and arrange them in the baking dish.

• 8

  Spoon the remaining marinara sauce over the stuffed shells and sprinkle with the mozzarella and parmesan cheeses.

• 9

  Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for 5-10 minutes more until the cheese is melted and bubbly.