Ingredients:

  • 12 oz Jumbo Pasta Shells
  • 1 tbsp Sea Salt
  • 1 lb 93% Lean Ground Turkey
  • 2 cloves Garlic, minced
  • 5 oz Fresh Baby Spinach, chopped and wilted
  • 15 oz Part-Skim Ricotta Cheese
  • 1 cup Shredded Low-Moisture Part-Skim Mozzarella
  • 1/4 cup Grated Parmesan Cheese
  • 1 Large Egg, lightly beaten
  • 1/2 tsp Nutmeg
  • 1 tsp Fresh Lemon Zest
  • 24 oz Marinara Sauce
  • 1/2 cup Mozzarella for topping
  • Fresh Basil Leaves for garnish

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the jumbo shells and cook for 2 minutes less than the package directions. The shells should feel firm and slightly undercooked. Drain .
  2. In a large skillet, brown 1 lb Ground Turkey with 2 cloves minced Garlic. Cook until the meat is opaque and starting to sizzle.
  3. Add 5 oz Fresh Baby Spinach to the hot turkey. Stir until the leaves collapse and turn bright green. Remove from heat and let cool for 5 minutes.
  4. In a large bowl, lightly beat 1 Large Egg. This ensures the binder is ready to incorporate without leaving yellow streaks in your cheese.
  5. Fold in 15 oz Ricotta, 1 cup Mozzarella, 1/4 cup Parmesan, 1/2 tsp Nutmeg, and 1 tsp Lemon Zest. The mixture should look creamy and well combined.
  6. Stir the cooled turkey and spinach into the cheese mixture. Ensure the spinach is evenly distributed so every bite has a balance of flavors.
  7. Spread about 1 cup of the 24 oz Marinara Sauce over the bottom of your baking dish. This prevents the pasta from sticking to the glass.
  8. Fill each par boiled shell with a generous amount of the turkey cheese mixture. Pack them snugly into the baking dish.
  9. Pour the remaining sauce over the shells and sprinkle with the extra 1/2 cup Mozzarella. Cover tightly with foil to trap the steam.
  10. Bake at 190°C (375°F) for 20 minutes. Remove foil and bake for another 10 minutes until the cheese is bubbling and golden brown. Garnish with Fresh Basil Leaves.