Turkey & Spinach Stuffed Shells

Lean turkey, spinach and lite ricotta make these deliciously hearty and light for Fall. (Amanda Bernal, Girl Who Bakes)

"Nothing finishes off these shells like freshly grated high-quality cheese and a glass of red wine. Dinner is served!" says Amanda Bernal of Girl Who Bakes.

Cook Time:30 min

Prep Time:30 min

Total Time:1 hours

Servings: 2

Ingredients:

12 jumbo pasta shells, cooked and drained

1 cup frozen chopped spinach, defrosted

5 ounces ground turkey

1/3 cup onion, diced

1/2 cup low fat ricotta

1 egg white

1/2-1 garlic clove, minced

1 cup pasta sauce

Preparation:

Cook shells and spinach according to the package directions. Drain and squeeze spinach of excess moisture. Meanwhile, brown ground turkey and onions in a pan over medium-high heat.

Mix spinach, ricotta cheese, egg white, garlic, turkey and onion in a medium-sized bowl.

Preheat oven to 375 degrees and coat the bottom of baking dish with 1/2 cup of pasta sauce.

Fill shells with mixture, about a tablespoon a shell, and place in coated baking dish. When all are filled and in dish, pour remaining pasta sauce over shells.

Cover dish with oven-safe lid or aluminum foil and bake for 30 minutes, or until warm and bubbly.