7) Pour the remaining spaghetti sauce over the shells, then cover in the remaining mozzarella cheese.
My most popular recipe of all time! Large pasta shells stuffed to the brim with ground turkey and cheese and covered with tomato sauce and yes, even more cheese!
- 16 jumbo pasta shells
- 1 pound ground turkey
- 1 jar spaghetti sauce
- 1 clove garlic, chopped
- 1 egg
- 1/4 cup parsley, chopped
- 8 ounces reduced fat ricotta cheese
- 8 ounces shredded 2% mozzarella cheese (divided)
- 1/2 cup grated parmesan cheese
- Salt and pepper, to taste
- Preheat over to 350°F. Spray an 8×8 glass dish with non-stick spray and set aside.
- While that’s warming up, cook pasta al dente according to the directions on the box. Once cooked, set aside to cool.
- Brown ground turkey, adding in chopped garlic. If you don’t have garlic cloves, you can substitute:
- – 1/2 teaspoon minced garlic
- – 1/8 teaspoon garlic powder
- – or 1/2 teaspoon garlic salt
- Cover the bottom of the baking dish with half the spaghetti sauce. Set aside.
- In a medium bowl, lightly beat one egg. Add the ground turkey mix, ricotta cheese, half the mozzarella cheese, parmesan cheese, and parsley. Add a little salt and pepper if you’d like, and mix well.
- Using a spoon, stuff each shell with the mixture you’ve created. It can be kind of tricky, depending on how “curly” your noodles are, but I promise it’s worth it. I usually spoon mixture up under one of the curves and then fill the rest – it seems to be the easiest.
- As you’re stuffing the shells, place each shell in the glass baking dish. Place them closely together so they don’t tip over and cram as many as you can into the pan.
- Pour the remaining spaghetti sauce over the shells, then cover in the remaining mozzarella cheese.
- Bake at 350°F for 20-25 minutes (or until the cheese is bubbling on the top).
- Serve with a salad and a side of garlic bread and enjoy!