Name: Spinach Ricotta Stuffed Pasta Shells
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz dry jumbo pasta shells; 3 oz raw ground turkey 93%; 0.25 cup part-skim ricotta cheese; 2 large egg whites; 1 tbsp parmesan cheese; 0.5 cup tomato puree; 1 cup cooked spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp dried oregano

Nutrition

Per serving

573 calories

Protein: 48g; 32% of calories
Carbs: 64g; 44% of calories
Fat: 16g; 24% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 375°F and prepare a small baking dish.
Bring a large pot of salted water to a boil and cook the dry jumbo pasta shells until al dente, approximately 9 minutes, then drain and set aside.
In a medium skillet over medium-high heat, brown the raw ground turkey until fully cooked and no longer pink.
Stir the tomato puree and dried oregano into the skillet with the turkey and simmer on low heat for 5 minutes.
In a medium mixing bowl, combine the part-skim ricotta cheese, egg whites, cooked spinach, parmesan cheese, sea salt, black pepper, and garlic powder until well incorporated.
Spread half of the turkey meat sauce across the bottom of the baking dish.
Generously fill each cooked pasta shell with the spinach and ricotta mixture and arrange them in the dish.
Spoon the remaining meat sauce over the shells and bake for 25 minutes until the sauce is bubbling and the edges are slightly golden.

Nutrition

Ingredients

Instructions

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