Stuffed Shells Recipe with Meat Sauce
Savor the delightful flavors of Stuffed Shells with Meat Sauce, featuring large pasta shells generously filled with a creamy blend of ricotta, mozzarella, and fresh spinach, all nestled in a savory ground turkey sauce. This dish is not only nutritious and packed with protein, but it also makes for a perfect family meal that everyone will love!
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Ingredients
- 27 Jumbo Pasta Shells
- 1 lb 99% lean ground turkey
- 32 oz crushed tomatoes
- 1 tbsp chopped fresh basil
- salt and pepper
- 2 cups part-skim ricotta cheese
- 8 oz part-skim mozzarella cheese
- 1 large egg
- 16 oz package frozen spinach
- 1/4 cup Parmigiano Reggiano
- 1 tsp olive oil
- 1 cup onion
- 2 garlic cloves
Equipment Needed
- large pasta pot
Instructions
- 1
Prepare the Pasta Shells: Boil the jumbo pasta shells per the instructions on the package until they reach an al dente texture. Drain them and set them aside for later use.
- 2
In the meantime, heat some oil in a skillet and sauté the onions and garlic until fragrant.
- 3
Incorporate the ground turkey along with salt, cooking until it’s browned, breaking it apart into small pieces with a wooden spoon.
- 4
Mix in the tomatoes, additional salt, pepper, and basil, then reduce the heat to low and let it simmer, covered, for approximately 15 minutes to allow the flavors to develop.
- 5
In a large mixing bowl, combine ricotta cheese, egg, spinach, mozzarella, and parmesan until well blended.
- 6
After the shells are cooked and have cooled slightly, generously fill each shell with about 2 heaping tablespoons of the cheese mixture and arrange them in a large baking dish (or divide them between two smaller ones), ensuring to spread a bit of sauce on the bottom of the dish.
- 7
Set your oven temperature to 375°F (190°C) to preheat.
- 8
Spoon half of the sauce over the stuffed shells, cover the dish with aluminum foil, and bake for 40 minutes; then remove the foil and bake for an additional 5 minutes.
- 9
Serve the shells topped with extra sauce and, if you like, garnish with fresh basil for a finishing touch.