Stuffed Shells with Turkey

A lighter take on a family favorite. Lean ground turkey, herbs, and cheese create a hearty filling that’s satisfying without being too heavy. Comfort food with a healthy twist!

Prep Time 45

Cook Time 40

Servings

Calories 443kcal

Ingredients

12 jumbo pasta shells *
1 tbsp olive oil
1 lb ground turkey breast *
1 cup small onion chopped finely
3 cloves garlic minced
2 cups fresh spinach chopped
1 cup part-skim ricotta cheese
½ cup shredded part-skim mozzarella
1 egg white lightly beaten
1 T. Basil
3 cups of tomato sauce
Fresh basil for garnish
Preheat oven to 375°F.
Add tomato sauce to a 2 quart sauce pan add Basil, 3 cloves of garlic. Cook on low heat for 60 minutes.
Cook shells until al dente; drain.
Heat olive oil in a skillet. Cook turkey and beef with onions and when almost browned, add garlic and cook for 3 more minutes or until fragrant. Stir in spinach to wilt.
Mix the meat and spinach mixture with ricotta mozzarella, egg white, and seasoning.
Spread 1 cup of tomato sauce in a 13 x 9 baking dish. Stuff each shell with filling and place in the sauced dish. Top with the remaining sauce.
Cover with foil and bake 30 minutes. Uncover bake 10 more minutes. Garnish with basil.

Notes

*Use a combination of turkey and lean ground beef, or ground chicken. My preference is ground chicken; it crumbles more finely than turkey and has a great flavor!

**Would you believe that two grocery stores near me did not carry a large pasta shell for stuffing? I used manicotti shells, and while I had to be careful with the stuffing to avoid tearing the pasta, they turned out really well and made a good substitution!

Nutrition