Name: Spinach and ricotta stuffed shells
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1.5 oz jumbo pasta shells; 2 oz 99% lean ground turkey; 1/2 cup part-skim ricotta cheese; 2.5 oz frozen chopped spinach, thawed and squeezed dry; 1 large egg white; 1 1/2 tbsp grated parmesan cheese; 1/3 cup marinara sauce; 1 clove garlic, minced; 1 tsp lemon juice; 2 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh basil, torn; 6 cups water

Instructions

Prep 20 min · Cook 30 min

Preheat your oven to 375°F. Bring the water and most of the salt to a boil in a large pot. Cook the pasta shells until tender but still firm, about 10 minutes. Drain and set aside.
Heat a nonstick skillet over medium-high heat. Add the ground turkey, minced garlic, and a pinch of the remaining salt. Cook for 5 to 6 minutes, breaking the meat into small crumbles, until no pink remains. Remove from the heat and let it cool slightly. Done when no pink remains, 165°F.
In a mixing bowl, combine the ricotta cheese, egg white, parmesan, squeezed spinach, lemon juice, cooked turkey, black pepper, and the rest of the salt. Stir until well combined.
Spread half the marinara sauce in the bottom of a 1-quart baking dish. Fill each cooked pasta shell with 2 to 3 tablespoons of the filling and arrange them in the dish. Spoon the remaining sauce over the shells. Cover tightly with foil and bake for 15 minutes. Remove the foil and bake until the sauce is bubbling and the filling is hot. Done when filling is hot and sauce bubbles, 165°F.
Remove the dish from the oven. Let it stand for 2 minutes, then garnish with the torn fresh basil.

Nutrition

Ingredients

Instructions

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