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- 12 jumbo pasta shells - 1 pound ground turkey - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1 jar (24 ounces) marinara sauce - Fresh basil for garnish (optional)

Cheesy Turkey and Spinach Stuffed Shells

Discover the ultimate comfort food with Cheesy Turkey and Spinach Stuffed Shells. This hearty dish features tender jumbo pasta shells filled with a creamy blend of savory ground turkey, nutrient-rich spinach, and a mix of melty cheeses. Perfect for family dinners or gatherings, this recipe offers a delicious balance of flavors and nutrition. Baked to perfection, these stuffed shells are bound to be a crowd-pleaser, making mealtime both satisfying and special.
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Ingredients
  

20 jumbo pasta shells

1 lb ground turkey

2 cups fresh baby spinach, finely chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and black pepper to taste

2 cups marinara sauce

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the oven: Start by setting your oven to preheat at 375°F (190°C).

    Cook the pasta shells: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Cook the jumbo pasta shells according to the package directions until they are al dente. Once cooked, drain the shells and set them aside to cool for about 5 minutes.

      Prepare the filling: In a large skillet over medium heat, add the ground turkey. Cook for about 5-7 minutes, stirring frequently, until the turkey is thoroughly browned. Make sure to break it apart into small pieces as it cooks. If there's any excess fat, drain it from the skillet.

        Add the spinach and garlic: To the skillet, add the minced garlic and chopped spinach. Sauté the mixture for an additional 2-3 minutes, just until the spinach has wilted and the garlic is fragrant. Remove the skillet from heat and allow the filling to cool for a few minutes.

          Mix the cheese filling: In a large mixing bowl, combine the turkey and spinach mixture with the ricotta cheese, half of the shredded mozzarella, the grated Parmesan cheese, the egg, Italian seasoning, and season generously with salt and black pepper. Mix everything well until the ingredients are thoroughly combined.

            Stuff the pasta shells: In a 9x13-inch baking dish, spread 1 cup of marinara sauce evenly across the bottom. Carefully fill each cooked pasta shell with a generous scoop of the turkey and spinach mixture, placing them seam side up in the sauce-covered dish.

              Add more sauce and cheese: Once all the shells have been stuffed, pour the remaining marinara sauce over the top of the shells. Then, sprinkle the rest of the shredded mozzarella cheese evenly over the entire dish.

                Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes. After that, remove the foil and continue to bake for another 10-15 minutes, or until the cheese is melty, bubbly, and lightly golden on top.

                  Garnish and serve: Once finished baking, take the dish out of the oven and let it cool for a few minutes. If desired, garnish with fresh basil leaves for an aromatic touch. Serve the stuffed shells hot and enjoy this delicious cheesy turkey and spinach dish!

                    Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6

                      Presentation Tips: Serve the stuffed shells on individual plates, drizzled with extra marinara sauce and a sprinkle of fresh basil for a pop of color.