1 (12 oz.) box jumbo pasta shells
1 onion, diced
3/4 lb. ground turkey
3 c. skim Ricotta cheese
2 tbsp. parsley
2 egg whites
1 (28 oz.) can no-salt tomato sauce
1/2 c. shredded part-skim Mozzarella
1 bag spinach (cleaned and dried fresh)

Cook shells according to package directions. Coat pan with cooking spray. Sauté onion and turkey and gradually add spinach. Combine with Ricotta cheese, Parmesan, parsley and egg whites. In bottom of 13 x 9 x 2 baking dish, spread 1 cup sauce. Fill each shell with 1 tablespoon turkey mixture. Place half of shells in baking dish. Cover with 1 cup sauce. Sprinkle with Mozzarella. Cover with tinfoil.

Bake 45 minutes. Remove foil.

Bake 10 minutes.