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Stuffed Shells and Meat Sauce
A hearty meat sauce smothers savory stuffed shells.
2 oz onion
2 cloves garlic
16 oz lean ground turkey breast
1 tsp olive oil
32 oz crushed tomatoes
1 tbsp basil
1 tbsp salt
1 tbsp pepper
2 cups part skim ricotta cheese
1 cup shredded 2% reduced fat mozzarella cheese
1 large egg
6 cups frozen spinach
1/4 cup parmesan cheese
30 jumbo past shells
Cook shells according to package directions. (Be sure to make them al dente.)
Meanwhile, sauté onions and garlic in oil.
Add turkey and salt and brown until cooked, breaking into small pieces.
Add tomatoes, salt, pepper and basil, then cover and simmer on low.
Preheat oven to 375 °F (190 °C).
In a large bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.
Fill shells with the cheese mixture and place on baking sheet.
Cover with foil and bake 35 minutes, uncover foil, top with any leftover mozzarella and bake 5 more minutes. Serve with sauce on top.
in 1 serving of Stuffed Shells and Meat Sauce.
, 44% carbs, 34% protein.
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