Turkey and Spinach Stuffed Shells

Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo shells for 2 minutes less than the package directions (al dente). Drain and rinse with cold water to prevent sticking.

In a large skillet, heat olive oil over medium heat. Add the ground turkey and cook until browned, breaking it into small crumbles. Stir in the minced garlic and cook for 1 minute until fragrant.

Add the fresh spinach to the skillet with the turkey. Stir frequently until the spinach is completely wilted. Remove from heat and let the mixture cool for 5 minutes.

In a medium mixing bowl, combine the ricotta cheese, beaten egg, half of the mozzarella, the Parmesan cheese, and dried oregano. Fold in the cooked turkey and spinach mixture.

Spread about 1 cup of marinara sauce into the bottom of a 9x13 inch baking dish.

Using a spoon or a small cookie scoop, fill each cooked pasta shell generously with the turkey and cheese mixture. Arrange the stuffed shells in the baking dish.

Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella cheese.

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly browned.