Name: Spinach and ricotta stuffed shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1.5 oz jumbo pasta shells; 3 oz 99% lean ground turkey; 1/2 tsp salt; 1/4 tsp garlic powder; 2 tbsp part-skim ricotta cheese; 1 large egg white; 3.5 oz frozen spinach, thawed and squeezed dry; 2 tsp grated Parmesan cheese; 1/2 tsp black pepper; 1/2 cup marinara sauce; 2 tbsp shredded mozzarella cheese

Instructions

Prep 15 min · Cook 30 min

Heat the oven to 375°F. Bring a large pot of salted water to a boil. Cook the jumbo pasta shells for 8 minutes until firm. Drain the shells and place them upside down on a plate to cool.
Heat a nonstick skillet over medium-high heat. Add the ground turkey and cook for 5 minutes, breaking it up into small crumbles, until no pink remains. Season with a pinch of the salt and half the garlic powder, then remove from the heat to cool slightly. Done when browned and opaque, 165°F.
In a mixing bowl, stir together the cooked turkey, ricotta, egg white, dried spinach, Parmesan, the rest of the salt and garlic powder, and the black pepper until well combined.
Spread half the marinara sauce in the bottom of a small baking dish. Spoon about 2 tablespoons of filling into each shell and place them in the dish. Spoon the remaining marinara over the shells and top with mozzarella. Cover the dish tightly with foil and bake for 15 minutes. Remove the foil and bake for 8 minutes more until the cheese is bubbling. Done when cheese is melted and sauce is bubbling, 160°F.

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Ingredients

Instructions

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