- Feel free to substitute the ground turkey for beef or chicken. Or you can remove the meat altogether and add spinach instead. Not gonna lie, sometimes I like the vegetarian way even better.
- If you don’t have garlic cloves, you can substitute any of the below:
- 1/2 teaspoon minced garlic
- 1/8 teaspoon garlic powder
- 1/2 teaspoon garlic salt
- You don’t have to use reduced fat ricotta or 2% mozzarella, it just helps cut down on the calorie count a little. You can use the full milk version of each and it’ll be faaaaabulous.
How to video with step by step instructions
Side of bread, coming right up
- Copycat Olive Garden Breadsticks by Lil Luna
- Individual Garlic Cheese Breads by Cafe Delites
- Roasted Garlic Rosemary Focaccia Bread by Little Spice Jar
- Cheesy Garlic Bombs by Damn Delicious
- Pull Apart Garlic Bread by Gather for Bread
More cheesy pasta recipes, please!
I’m pretty sure there’s no such thing as too much pasta or cheese (shhhhhhh), so if you need more cheesy pasta dishes in your life, look no further:
- Baked Mac and Cheese
- Cheesy Sausage and Peppers Pasta Bake by Hunger Thirst Play
- Veggie Lasagna Rollups
- Buffalo Chicken Cheesy Penne by Whitney Bond
- Ramen “Spaghetti” Bake
- Taco Pasta Casserole by Mighty Mrs.
- Ground Turkey Baked Rigatoni
- One Pot Garlic Parmesan Pasta by The Cozy Cook
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 lean ground turkey
- 1 jar spaghetti sauce (choose your favorite!)
- 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.
Note: 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 side of garlic bread and enjoy!
- Category: Entree
- Method: Bake
Keywords: stuffed shells, ground turkey stuffed shells, pasta, cheese, dinner