Spinach Stuffed Shells with Meat Sauce

Ingredients

• Jumbo Shells, Classic

  Barilla

  24 pieces or 240g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  3 cloves, minced or 9g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  4 cup or 960g

• Basil

  Fresh

  1 tbsp, chopped or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Ricotta cheese

  Part skim milk

  2 cup or 496g

• Mozzarella cheese

  Part skim milk

  2 cup, shredded or 224g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 package (10 oz) or 284g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

Directions

1. Cook the jumbo shells according to the package directions until al dente.
2. In a pan, sauté the onions and garlic in olive oil. Add the ground turkey and cook until browned. Stir in the crushed tomatoes, salt, pepper, and basil, then simmer covered on low for about 15 minutes.
3. Preheat the oven to 375°F. In a large bowl, combine the ricotta, egg, spinach, mozzarella, and parmesan.
4. Fill each cooked shell with about 2 heaping tablespoons of the cheese mixture. Place in a large baking dish with a layer of sauce at the bottom.
5. Top the shells with half of the sauce, cover with foil, and bake for 40 minutes. Remove the foil and bake for an additional 5 minutes.
6. Serve with additional sauce on top.

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