Are you ready to transform an ordinary dinner into a culinary masterpiece? These Turkey Stuffed Pasta Shells are about to become your new go-to recipe that combines the comfort of Italian cuisine with a healthy twist of lean ground turkey. Imagine tender jumbo shells packed with savory meat, creamy cheeses, and a rich marinara sauce that will have everyone at the table asking for the recipe. Whether you're looking for a crowd-pleasing weeknight dinner or an impressive dish to serve at your next gathering, these stuffed shells are guaranteed to be a showstopper!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 12 jumbo pasta shells
- 1 lb ground turkey
- 1 cup ricotta cheese
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with cooking spray or olive oil.
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente, typically 8-10 minutes. Drain and set aside to cool slightly.
- In a large skillet, brown the ground turkey over medium-high heat, breaking it into small crumbles. Cook until the meat is no longer pink and reaches an internal temperature of 165°F (74°C), about 7-8 minutes.
- Remove the turkey from heat and drain any excess fat. Transfer to a large mixing bowl.
- Add ricotta cheese, Italian seasoning, and half of the Parmesan cheese to the cooked turkey. Mix thoroughly until well combined.
- Carefully stuff each pasta shell with the turkey-cheese mixture, filling them generously but not overpacking.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
- Arrange the stuffed shells in the baking dish, open-side up.
- Pour the remaining marinara sauce over the stuffed shells.
- Sprinkle shredded mozzarella and remaining Parmesan cheese over the top.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.
Tips
- Cook the pasta shells just until al dente to prevent them from becoming mushy during baking. They should have a slight firmness when stuffing.
- Make sure to drain the ground turkey thoroughly to prevent excess moisture in your filling, which could make the shells soggy.
- For extra flavor, consider adding finely chopped fresh herbs like basil or parsley to the turkey-cheese mixture.
- If you want to prep ahead, you can assemble the stuffed shells and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the cooking time.
- Use a cookie scoop or piping bag to make stuffing the shells easier and less messy.
- For a crispy top, broil the shells for 2-3 minutes after baking to get a golden, slightly crisp cheese topping.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
Nutrition Facts
Calories: 442kcal
Carbohydrates: 34g
Protein: 37g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 80mg
