NUTRITION

SERVINGS

INGREDIENTS

4 whole jumbo pasta shells

0.33 cup part-skim ricotta cheese

2.5 oz 93% lean ground turkey

0.5 cup marinara sauce

2 cups baby spinach

1 large egg

2 tbsp shredded mozzarella cheese

1 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

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

• 4

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

• 5

  In a medium mixing bowl, whisk the egg and stir in the ricotta cheese, sautéed turkey and spinach, sea salt, black pepper, and dried oregano.

• 6

  Spread half of the marinara sauce across the bottom of a small baking dish.

• 7

  Stuff each cooked pasta shell with a generous amount of the ricotta mixture and place them open-side up in the baking dish.

• 8

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

• 9

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