Updated December 22, 2016
uncooked manicotti pasta shells
lb lean (at least 90%) ground turkey
medium onion, chopped (1/2 cup)
teaspoons finely chopped garlic
cup fat-free ricotta cheese
teaspoon Italian seasoning
box (10 oz) Cascadian Farm™ frozen organic cut spinach, thawed, squeezed to drain
cups Muir Glen™ organic pasta sauce (any flavor) or marinara sauce
tablespoons finely shredded Parmesan cheese
Heat oven to 375°F. Spray bottom and sides of 11x7-inch (2-quart) glass baking dish with cooking spray.
Cook pasta shells as directed on box, omitting salt. Rinse with cool water; drain well.
Spray 10-inch nonstick skillet with cooking spray. Cook turkey, onion and garlic over medium heat about 5 minutes, stirring frequently, until turkey is no longer pink. Remove from heat. Stir in ricotta cheese, Italian seasoning and spinach.
Spoon turkey mixture into shells; arrange in baking dish. Spoon marinara sauce over shells. Bake uncovered 20 to 25 minutes or until hot and bubbly. Sprinkle with Parmesan cheese.
- Spinach offers a host of nutrients including vitamins A and C. Vitamin A is key for healthy vision.
- Look for pasta sauce containing less than 300 mg sodium per 1/2-cup serving.
- For fresh herb flavor, use a combination of 1 to 2 tablespoons chopped fresh basil, oregano, thyme and Italian parsley for the dried Italian seasoning.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 1 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.