NUTRITION

SERVINGS

INGREDIENTS

3 whole jumbo pasta shells

4 oz 93% lean ground turkey

0.33 cup part-skim ricotta cheese

1 cup fresh baby spinach

0.5 cup no-sugar-added marinara sauce

1 large egg white

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp part-skim shredded mozzarella

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Boil the jumbo pasta shells in a large pot of salted water until al dente, then drain and set aside on parchment paper to prevent sticking.

• 3

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

• 4

  Steam the baby spinach until wilted, then place it in a clean kitchen towel and squeeze out as much moisture as possible before roughly chopping.

• 5

  In a mixing bowl, combine the cooked turkey, ricotta cheese, chopped spinach, egg white, sea salt, black pepper, and dried oregano until well incorporated.

• 6

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

• 7

  Stuff each cooked shell with a generous amount of the turkey and ricotta mixture, then arrange them in the baking dish.

• 8

  Spoon the remaining 0.25 cup of marinara sauce over the shells and sprinkle with the shredded mozzarella.

• 9

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