NUTRITION

SERVINGS

INGREDIENTS

1 whole jumbo pasta shells

4 oz ground turkey

0.25 cup part-skim ricotta cheese

1 cup fresh baby spinach

0.25 cup marinara sauce

0.5 tbsp grated parmesan cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.13 tsp sea salt

0.13 tsp black pepper

0 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat oven to 375°F and boil jumbo pasta shells in salted water until al dente, then drain and set aside.

• 2

  In a skillet over medium heat, cook the ground turkey in olive oil until fully browned and crumbled.

• 3

  Stir the marinara sauce, garlic powder, and oregano into the turkey and simmer for 5 minutes to meld flavors.

• 4

  Steam the baby spinach until wilted, squeeze out all excess moisture thoroughly, and chop finely.

• 5

  In a medium bowl, combine the ricotta cheese, chopped spinach, sea salt, and black pepper until well mixed.

• 6

  Stuff each cooked pasta shell generously with the prepared ricotta and spinach mixture.

• 7

  Spread a thin layer of the turkey marinara sauce in a small baking dish, arrange the shells, and top with the remaining sauce.

• 8

  Sprinkle with grated parmesan cheese and bake for 15-20 minutes until the sauce is bubbly and the cheese is golden.