- 8 ounces jumbo stuffed shells
- 2 teaspoons olive oil
- 1 small onion chopped
- 3 garlic cloves minced
- 1 pound lean (93%) ground turkey
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt and 1/2 teaspoon ground pepper
- 1 1/2 cup (packed) roughly chopped spinach leaves
- 1 1/2 cups low fat cottage cheese
- 1/4 cup basil pesto (homemade or store bought)
- 2 1/4 cups marinara sauce (homemade or store-bought)
- 1/3 cup grated Parmesan cheese
- 2 tablespoons minced flat-leaf parsley
- Bring a large saucepan of water to a boil over high heat. Add the pasta shells and cook according to package directions, until al dente. Drain and rinse with cold water.
- Heat the olive oil in a large nonstick skillet set over medium heat. Add the onion and cook, stirring occasionally, until the onion is tender, 5 to 6 minutes. Add the garlic and cook for 1 minute.
- Increase the heat to medium-high. Add the ground turkey to the skillet, and season with the oregano, salt and pepper. Cook, breaking up turkey with a wooden spoon, until the turkey is cooked through. Stir in the spinach and remove from the heat.
- Place the cottage cheese in a food processor and puree until smooth
- Transfer the cottage cheese to a large bowl and stir in the pesto. Add the turkey mixture. Stir until combined with the pesto cottage cheese.
- Fill each shell with 2 tablespoons of the turkey mixture.
- Preheat the oven to 350 degrees F. Coat a 9- by 13-inch baking dish with cooking spray, then spread ¾ cup of the marinara sauce on the bottom of the dish.
- Arrange the stuffed pasta shells, open side up, in the baking dish. Spread the remaining 1 ½ cup marinara sauce over the shells and sprinkle with the Parmesan cheese.
- Cover with foil and bake until the marinara sauce is bubbling, about 25 minutes. Remove the foil and bake until the Parmesan cheese is melted, about 5 minutes. Sprinkle with parsley, if desired. Serve.