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Turkey and Spinach Manicotti

Prep 30 min
Total 50 min
Servings 4

This manicotti stays heart-smart without sacrificing great taste by using ground turkey and fat-free ricotta cheese. MORE+ LESS-

By Tablespoon Kitchens

December 22, 2016

Ingredients

uncooked manicotti pasta shells

1/2

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

1 1/2

cups Muir Glen™ organic pasta sauce (any flavor) or marinara sauce

tablespoons finely shredded Parmesan cheese

Steps

Hide Images

1

Heat oven to 375°F. Spray bottom and sides of 11x7-inch (2-quart) glass baking dish with cooking spray.
2

Cook pasta shells as directed on box, omitting salt. Rinse with cool water; drain well.
3

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.
4

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.

Expert Tips

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 50

% Daily Value

Total Fat: 6g; 9%
Saturated Fat 1 1/2g 9% Trans Fat 0g
Cholesterol: 45mg; 15%
Sodium: 440mg; 18%
Potassium: 450mg; 13%
Total Carbohydrate: 45g; 15%
Dietary Fiber 5g 22% Sugars 10g
Protein: 30g

% Daily Value*:

Vitamin A: 130%; 130%
Vitamin C: 6%; 6%
Calcium: 25%; 25%
Iron: 20%; 20%

Exchanges:

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;