Ingredients: Makes 6 servings
6 servings jumbo shells
1 jar high-quality tomato sauce (we used a low-sodium option)
1 pound ground turkey
1 cup part-skim ricotta, plus more for topping
1 cup packed frozen spinach
Salt and pepper, to taste
Preheat the oven to 350.
Cook pasta shells to al dente, according to package instructions. Once cooked, drain them, and set aside.
Add turkey to a large pan and season with salt and pepper. (Feel free to add other seasonings as desired, such as garlic powder or dried parsley.) Cook turkey on medium-low heat until fully browned, about 5-7 minutes. Separately, in the microwave or on the stove, cook frozen spinach according to package instructions. Drain as much water from the spinach as possible, then add it in with the turkey. Turn off the heat, then add ricotta to the meat mixture, and fully combine.
Add 1 cup of sauce to the bottom of a 9×13 pan. Then, stuff meat mixture into shells, and place them tightly in the pan. Top with sauce and spoonfuls of ricotta as desired, then bake 30 minutes.