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- 20 jumbo pasta shells - 1 pound ground turkey - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese - 1 egg, beaten - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 cups marinara sauce - 1 tablespoon olive oil - 2 cloves garlic, minced To create your Turkey Spinach Stuffed Shells, you need some key ingredients. First, get 20 jumbo pasta shells. They will hold all the tasty filling. Next, pick up 1 pound of ground turkey. This adds protein and flavor to your dish. Fresh spinach is a must; use 2 cups of chopped spinach for color and nutrition. Now, for the cheesy goodness. You need 1 cup of ricotta cheese, which gives a creamy texture. Also, grab 1 cup of shredded mozzarella cheese. You’ll use half for the filling and half for topping. Add 1/2 cup of grated Parmesan cheese for a salty kick. Don’t forget an egg to help bind the filling. For seasoning, you’ll need 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. This blend enhances every bite. For the sauce and extras, have 2 cups of marinara sauce ready to cover the shells. A tablespoon of olive oil helps sauté the garlic. You’ll need 2 cloves of minced garlic to add depth to the turkey filling. With these ingredients, you’ll create a hearty and flavorful meal that everyone will love. {{ingredient_image_1}} - Start by cooking 20 jumbo pasta shells in a large pot. - Boil them in salted water for about 8-10 minutes. - Check for al dente texture, then drain and set aside. - In a large skillet, heat 1 tablespoon of olive oil over medium heat. - Add 2 cloves of minced garlic and 1 pound of ground turkey. - Cook until the turkey is browned, which takes about 5-7 minutes. - Stir in 2 cups of chopped fresh spinach and cook until it wilts. - Once done, remove the skillet from heat and let it cool slightly. - In a mixing bowl, combine the cooked turkey mixture with 1 cup of ricotta cheese, 1/2 cup of mozzarella cheese, 1/2 cup of grated Parmesan cheese, 1 beaten egg, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. - Mix until well combined. - Pour 1 cup of marinara sauce into the bottom of a 9x13 inch baking dish. - Carefully stuff each cooked pasta shell with the turkey and cheese mixture, then place them in the baking dish over the marinara sauce. - After stuffing all the shells, pour the remaining marinara sauce on top and sprinkle with the rest of the mozzarella cheese. - Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. - Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden. - Once done, let it cool for a few minutes before serving. To keep your pasta shells from sticking, cook them in a large pot of boiling salted water. Stir them gently while they cook. This helps them stay separate. Drain the shells carefully, and add a drizzle of olive oil to keep them from sticking together. Cooking turkey to the right doneness is key. Use a meat thermometer to check the internal temperature. It should reach 165°F (74°C). This ensures the turkey is safe to eat and juicy. Stuffed shells pair well with garlic bread and a simple side salad. A crispy green salad adds freshness. You could also serve them with steamed veggies for extra color and nutrients. For presentation, garnish with fresh basil or parsley. This adds a nice pop of color. You can also sprinkle some extra cheese on top before serving for a cheesy finish. One common mistake is overcooking the pasta shells. They should be al dente, or firm to the bite. If you overcook them, they can break apart when you stuff them. Another mistake is skipping seasoning steps. Each ingredient adds flavor. Don’t forget the salt, pepper, and herbs. They bring out the best in your dish. Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality cheeses will enhance the flavor of your stuffed shells, making them more delicious. Prep Ahead: You can prepare the stuffing and stuff the shells a day in advance, storing them in the fridge until ready to bake. Experiment with Spices: Feel free to add your favorite herbs or spices, such as red pepper flakes for a spicy kick or Italian seasoning for extra flavor. Don’t Overcook the Pasta: Cook the pasta shells just until al dente; they will continue to cook in the oven, preventing them from becoming mushy. {{image_2}} You can make Turkey Spinach Stuffed Shells vegetarian by using plant-based protein. Options like lentils or crumbled tofu work great. You can also boost the veggie content. Add mushrooms, bell peppers, or zucchini to the filling. This not only adds flavor but also packs in more nutrients. Experiment with different cheeses for your stuffed shells. Try using goat cheese or feta for a tangy twist. For a creamier texture, you might like to mix in some cream cheese. If you prefer vegan options, look for plant-based cheese that melts well. Vegan ricotta is a great choice for a lighter filling. To add some heat, sprinkle in some red pepper flakes or cayenne pepper. A little goes a long way! You can also mix in fresh herbs like basil or thyme. These herbs enhance the flavor and give your dish a fresh taste. Don't be afraid to play around with spices to find your perfect flavor. To store leftovers, let the turkey spinach stuffed shells cool completely. Place them in an airtight container. This keeps them fresh for up to three days. You can layer the shells with parchment paper if you need to stack them. This prevents sticking. I recommend using glass or BPA-free plastic containers. They keep your food safe and make reheating easier. Plus, they are better for the environment. Yes, you can freeze stuffed shells! They freeze well and taste great after reheating. First, let the dish cool completely. Then, place the stuffed shells in a single layer on a baking sheet. Freeze them for about one hour. This helps them hold their shape. After that, transfer the shells to a freezer-safe container. Use freezer bags or airtight containers. Squeeze out excess air to prevent freezer burn. They can last up to three months in the freezer. For safe reheating, use your oven or microwave. If using an oven, preheat it to 350°F (175°C). Place the shells in a baking dish and cover with foil. Bake for about 20-25 minutes until heated through. This keeps the cheese from burning. If using a microwave, place a few shells on a plate. Cover them with a damp paper towel to keep moisture. Heat in short bursts of 1-2 minutes, checking often. To maintain flavor and texture, avoid overcooking. Enjoy your delicious meal! This dish takes about 20 minutes to prepare. Cooking the shells adds another 25-30 minutes in the oven. In total, you’ll spend about 55 minutes from start to finish. Here’s a quick breakdown: - Prep Time: 20 minutes - Cooking Time: 25-30 minutes - Total Time: 55 minutes Yes, you can prepare these stuffed shells ahead of time. You can make the filling and stuff the shells, then cover and store them in the fridge for up to a day. This way, dinner is a breeze! Just bake them when you are ready to eat. If you freeze them, bake them from frozen, adding a bit more time to cook. If you want to swap out ground turkey, consider these options: - Ground chicken: A lean alternative that works well. - Ground beef: Offers a richer flavor but has more fat. - Plant-based meat: Great for a vegetarian option. - Lentils or mushrooms: Perfect for a hearty, meatless filling. These swaps let you adjust the dish to fit your needs. In this post, we explored how to make delicious turkey spinach stuffed shells. We covered the main ingredients like jumbo pasta, turkey, and fresh spinach. You learned each step from cooking the pasta to assembling the dish. We also shared useful tips to avoid mistakes and variations to try. Remember, the right herbs and cheeses can make your dish shine. Whether you want to freeze leftovers or serve it fresh, you'll enjoy this meal any time. Embrace these ideas and make your cooking fun and flavorful!

Turkey Spinach Stuffed Shells

Delicious jumbo pasta shells stuffed with a savory turkey and spinach filling, topped with marinara and cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 20 pieces jumbo pasta shells
  • 1 pound ground turkey
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 0.5 cup grated Parmesan cheese
  • 1 piece egg, beaten
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 cups marinara sauce

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cook the jumbo pasta shells in a large pot of salted boiling water for about 8-10 minutes, or until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and ground turkey, cooking until the turkey is browned and cooked through, about 5-7 minutes.
  • Stir in the chopped spinach and cook until wilted. Remove from heat and let cool slightly.
  • In a mixing bowl, combine the cooked turkey mixture, ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, beaten egg, oregano, salt, and pepper. Mix until well combined.
  • Pour 1 cup of marinara sauce into the bottom of a 9x13 inch baking dish.
  • Carefully stuff each cooked pasta shell with the turkey and cheese mixture and place them in the baking dish on top of the marinara sauce.
  • Once all the shells are stuffed, pour the remaining marinara sauce over the top, then sprinkle with the remaining mozzarella cheese.
  • Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
  • Remove from the oven and let it cool for a few minutes before serving.

Notes

Garnish with fresh basil or parsley for a pop of color. Serve with garlic bread and a simple side salad for a complete meal.
Keyword pasta, spinach, stuffed shells, turkey