- 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
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Large pasta shells stuffed to the brim with ground turkey and cheese and covered with tomato sauce and yes, even more cheese! Serve with a basket of addictive cheddar bay biscuits!
- 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 or cheesy biscuits and enjoy!
- Feel free to substitute the ground turkey for beef or chicken. Or you can remove the meat altogether and add spinach instead.
- 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.
- 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.
- Category: Entree
- Method: Bake
- Cuisine: Italian
Keywords: stuffed shells, ground turkey stuffed shells, pasta, cheese, dinner