Spinach Stuffed Shells with Meat Sauce

This recipe come from Skinnytaste.com. I love her site and how she takes great meals and makes them healthier. Several of my recipes on here have come from that site. Everything I have tried from there has been really good, this dish included. It was so good. I kept going back for one more shell. It made a bunch and we had leftovers, even after also feeding my sister and her son. And the leftovers were great too. The spinach in this dish really makes it for me, and the rest of the filling is super creamy. (I add a little light sour cream to make the filling blend a little better.) This one won't disappoint!


Spinach Stuffed Shells with Meat Sauce
Skinnytaste.com
Servings: 9 • Serving size: 3 stuffed shells • Old Points: 7 pts • Points+: 9 pts
Calories: 360.9 • Fat: 12.8 g • Protein: 28.4 g • Carb: 34.3 g • Fiber: 3.3 g

Ingredients:
27 (9 oz) Barilla Jumbo Shells
1 cup onion, finely chopped
2 garlic cloves, chopped
1 tsp olive oil
1 lb 99% lean ground turkey
32 oz crushed tomatoes (I used Tuttorosso)
1 tbsp chopped fresh basil
salt and pepper
2 cups part skim ricotta cheese
8 oz reduced fat mozzarella cheese, shredded
1 egg
16 oz package frozen spinach, thawed and squeezed well
1/4 cup Parmigiano Reggiano

Directions:

Boil water and cook shells according to package directions, make sure to make them al dente.

Meanwhile, saute onions and garlic in oil. Add turkey and salt and brown until cooked, breaking up in small pieces. Add tomatoes, salt, pepper and basil, then simmer on low, covered, about 15 minutes.

Preheat oven to 375°.
In a large bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.

Once shells are cooked and cool, fill each shell with (about 2 heaping tbsp) cheese mixture and place on a large baking dish, or two smaller dishes, covering the bottom of the dish with a little sauce.

Top shells with half of the sauce, cover with foil and bake 40 minutes; uncover foil and bake 5 more minutes.

Serve with additional sauce on top.