360.9 Cals 28.4 Protein 34.3 Carbs 12.8 Fats
PREP TIME:
10 mins
COOK TIME:
1 hr 15 mins
TOTAL TIME:
1 hr 25 mins
YIELD:9 SERVINGS
COURSE:Dinner
CUISINE:Italian
Jumbo pasta shells stuffed with ricotta cheese, mozzarella and spinach topped with a turkey meat sauce.
INGREDIENTS
27 9 oz Barilla Jumbo Shells ( or GF shells)
1 cup onion, finely chopped
2 garlic cloves, chopped
1 tsp olive oil
1 lb 99% lean ground turkey
32 oz crushed tomatoes, I used Tuttorosso
1 tbsp chopped fresh basil
salt and pepper
2 cups part skim ricotta cheese
8 oz reduced fat mozzarella cheese, shredded
1 egg
16 oz package frozen spinach, thawed and squeezed well
1/4 cup Parmigiano Reggiano
INSTRUCTIONS
Boil water and cook shells according to package directions, make sure to make them al dente.
Meanwhile, saute onions and garlic in oil.
Add turkey and salt and brown until cooked, breaking up in small pieces.
Add tomatoes, salt, pepper and basil, then simmer on low, covered, about 15 minutes.
Preheat oven to 375°.
In a large bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.
Once shells are cooked and cool, fill each shell with (about 2 heaping tbsp) cheese mixture and place on a large baking dish, or two smaller dishes, covering the bottom of the dish with a little sauce.
Top shells with half of the sauce, cover with foil and bake 40 minutes; uncover foil and bake 5 more minutes.
Serve with additional sauce on top.
Serving: 3stuffed shells, Calories: 360.9kcal, Carbohydrates: 34.3g, Protein: 28.4g, Fat: 12.8g, Saturated Fat: 3.7g, Cholesterol: 72.5mg, Sodium: 375mg, Fiber: 3.3g, Sugar: 0.5gBlue Smart Points:9Green Smart Points:9Purple Smart Points:8Points +:9
