Stuffed Shells

By KatKD

Ingredients

• 15-18 jumbo whole wheat shells
• 1-2 Tblspn olive oil
• ¼ - ½ cup onion, diced
• 2-3 cloves garlic, minced
• 8 oz low fat ground turkey
• ½ tsp salt
• ¼ tsp pepper
• 4-6 frozen artichoke hearts, rough chop and defrosted
• 8 oz low fat ricotta cheese
• ½ cup shredded parmesan cheese
• 2 Tblspn egg substitute, or 1 egg beaten
• 2 Tblspn fresh basil, chiffonade
• 1 Tblspn fresh flat leaf parsley, chopped
• 1 26-oz jar of your favorite marinara sauce
• 1 cup reduced fat mozzarella cheese, shredded

Details

Servings 2

Preparation

Step 1

Cook the pasta according to the package directions. When done, allow time to cool slightly before stuffing.

While water is heating and the pasta cooking, heat the olive oil in a heavy skillet over medium high heat. Cook the onion until browned. Add the garlic when the onion becomes translucent, to avoid overcooking the garlic. Add the turkey, salt, and pepper and cook until the turkey is cooked through. Stir in the chopped artichoke hearts and remove from the heat. When cooled some, add the parmesan cheese, ricotta cheese, egg substitute, basil, and parsley – stirring to combine.

Lightly spray a 9x9 inch baking dish with baking spray, either regular or olive oil flavored. Then spread a little less than ½ of marinara sauce in the bottom of the dish. When both the shells and turkey mixture are cool enough to handle, fill each shell with stuffing, about 2 Tblspn, and place in a single layer on top of the sauce. Use the remaining sauce to cover the shells and top with the mozzarella cheese.

Bake in a pre-heated oven, 400°F, for about 20 minutes, until the top is lightly browned.

Additions:
Sautée and add to the marinara sauce – diced onion, minced garlic, red pepper flakes, cubed pancetta

Suggestions:
Sautee small broccoli florettes and substitute for the chopped artichoke