This is a twist on the ricotta bake

2 parts cooked ground turkey
1 part ricotta
Raw spinach
Kalamata olives
Artichoke heart in water quarters
Ragu sauce
In bullet/blender give cooked turkey and small amount of ragu a good spin.
Empty into bowl.
Grind up artichoke hearts and kalamata olives.
Add to bowl.
Stir well with ricotta.
Put 1/4 cup (or amount allowed by your plan) into ramekin.
Spoon a light cover of ragu over mix and sprinkle grated parmesan on top.
Bake at 350 for 20 minutes

About 90 cals and 9 grams or more protein.

I filled 3 ramekins and out the filler in a tub for later use.

Just in time for Thanksgiving! ?

This sounds awesome! Not on purees, but I'm tempted to try it!