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"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.