Name: Spinach & Ricotta Stuffed Shells
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 whole jumbo pasta shells; 0.75 cup part-skim ricotta cheese; 0.25 cup liquid egg whites; 2 cups fresh baby spinach; 0.5 cup marinara sauce; 1 oz cooked ground turkey; 0.5 oz shredded part-skim mozzarella cheese; 1 tbsp grated parmesan cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp dried oregano

Nutrition

Per serving

565 calories

Protein: 46g; 31% of calories
Carbs: 45g; 31% of calories
Fat: 25g; 38% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 375°F.
Boil the jumbo pasta shells in a large pot of salted water for 9 minutes until al dente, then drain and set aside to cool slightly.
Sauté the baby spinach in a non-stick pan over medium heat until completely wilted, then squeeze out all excess moisture and chop finely.
In a medium mixing bowl, combine the ricotta cheese, liquid egg whites, chopped spinach, sea salt, black pepper, garlic powder, and dried oregano until smooth.
In a separate small bowl, stir the cooked ground turkey into the marinara sauce.
Spread 0.25 cup of the meat sauce into the bottom of a small oven-safe baking dish.
Stuff each cooked pasta shell generously with the ricotta and spinach mixture and arrange them in the baking dish.
Spoon the remaining meat sauce over the shells and sprinkle evenly with the shredded mozzarella and parmesan cheese.
Bake for 20 minutes until the cheese is melted and the sauce is bubbling around the edges.

Nutrition

Ingredients

Instructions

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