Description
These stuffed shells are filled with a savory mixture of ground turkey, spinach, and three kinds of cheese, baked in a marinara sauce until bubbly and golden.
Ingredients
Scale
- Filling:
- 1 lb ground turkey
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Sauce:
- 2 cups marinara sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Shells:
- 12 jumbo pasta shells, cooked al dente
- Topping:
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet over medium heat, cook ground turkey until browned, breaking it up with a spoon. Drain excess fat.
- In a large bowl, combine cooked turkey, squeezed spinach, ricotta, 1 cup mozzarella, Parmesan, egg, garlic, salt, pepper, and red pepper flakes. Mix well.
- In a small bowl, stir together marinara sauce, oregano, and basil.
- Spread half of the marinara mixture in the bottom of a 9×13-inch baking dish.
- Stuff each cooked shell with the turkey-spinach mixture and place in the dish, open side up.
- Pour remaining marinara sauce over the shells.
- Sprinkle with the remaining 1/2 cup mozzarella cheese.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, until cheese is melted and bubbly.
- Garnish with chopped parsley before serving.
Notes
For a lighter version, use low-fat ricotta and mozzarella. You can also substitute ground chicken or beef for the turkey.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Main Course
- Cuisine: American-Italian
Nutrition
- Calories: 450 kcal
- Sugar: 6 g
- Fat: 20 g
- Carbohydrates: 30 g
- Protein: 35 g