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Stuffed Shells with Meat Sauce made with jumbo pasta shells full of ricotta , mozzarella and spinach in a ground turkey meat sauce. Healthy, high protein and family friendly!

Stuffed Shells with Meat Sauce

Stuffed shells with meat sauce is a classic Italian-American dish that mixes pasta, ricotta cheese, and a hearty meat sauce to create a flavorful and filling meal. I make it leaner with ground turkey and so as to add nutrients, I add spinach to the filling. This dish could be made ahead of time and is ideal for serving a big group or if you happen to need a family dinner idea.

Ingredients for Stuffed Shells with Meat

• Jumbo Pasta Shells (e.g. Barilla or gluten-free pasta)
• Onion, finely chopped
• Garlic cloves, chopped
• Olive oil
• Lean ground turkey (either 99% or 93% lean) or ground beef
• Crushed tomatoes (e.g. Tuttorosso)
• Fresh basil, chopped
• Salt and pepper
• Part-skim ricotta cheese
• Part-skim mozzarella cheese, shredded
• Large egg
• Frozen spinach, thawed and squeezed
• Parmigiano Reggiano or parmesan cheese

How To Make Stuffed Shells with Meat Sauce

1. Cook the jumbo pasta shells based on the package instructions until al dente. Drain and put aside.
2. Meanwhile, saute onions and garlic in oil. Add the bottom meat and salt and brown until cooked, breaking up in small pieces with a picket spoon. Stir within the tomatoes, salt, pepper and basil, then simmer on low, covered, about quarter-hour, until the flavors meld.
3. In a big bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.
4. Once shells are cooked and funky, fill each shell with (about 2 heaping tbsp) cheese mixture and place on a big baking dish, or two smaller dishes, covering the underside of the dish with slightly sauce.
5. Preheat oven to 375F. Top shells with half of the sauce, cover with foil and bake 40 minutes; uncover foil and bake 5 more minutes. Serve with additional sauce on top and garnish with fresh basil, if desired.

Variations and Suggestions

• For a vegetarian version, omit the bottom turkey within the meat sauce or use veggie crumbles as a substitute.
• In case you’re not a fan of ground turkey you should utilize ground beef or ground chicken as a substitute.
• You may prepare the meat sauce and the ricotta filling a day ahead to avoid wasting time.

Stuffed Shells Storage and Freezer Suggestions

Stuffed shells freeze well. Assemble the dish, cover tightly with plastic wrap after which aluminum foil, and freeze. To bake, let it thaw within the refrigerator overnight and bake as directed. (You may see more freezer meals here).

What to Serve with Stuffed Shells:

Enjoy stuffed shells with a side salad and a few crusty garlic bread for an entire dinner.

More Pasta Recipes

Prep: 10 minutes mins

Cook: 1 hour hr 15 minutes mins

Total: 1 hour hr 25 minutes mins

Yield: 9 servings

Serving Size: 3 stuffed shells

• ▢ 27 Jumbo Pasta Shells, reminiscent of barilla, or gf pasta, 9 ounces total
• ▢ 1 cup onion, finely chopped
• ▢ 2 garlic cloves, chopped
• ▢ 1 tsp olive oil
• ▢ 1 lb 99% lean ground turkey, or 93% lean
• ▢ 32 oz crushed tomatoes, I used Tuttorosso
• ▢ 1 tbsp chopped fresh basil
• ▢ salt and pepper, to taste
• ▢ 2 cups part-skim ricotta cheese
• ▢ 8 oz part-skim mozzarella cheese, shredded
• ▢ 1 large egg
• ▢ 16 oz package frozen spinach, thawed and squeezed well
• ▢ 1/4 cup Parmigiano Reggiano, or parmesan cheese

Prepare the Meat Sauce:

• Meanwhile, saute onions and garlic in oil.

• Add the bottom turkey and salt and brown until cooked, breaking up in small pieces with a picket spoon.

• Stir within the tomatoes, salt, pepper and basil, then simmer on low, covered, about quarter-hour, until the flavors meld.

Prepare the Cheese Filling:

• In a big bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.

Assemble The Stuffed Shells

• Once shells are cooked and funky, fill each shell with (about 2 heaping tbsp) cheese mixture and place on a big baking dish, or two smaller dishes, covering the underside of the dish with slightly sauce.

Bake

• Preheat oven to 375F.

• Top shells with half of the sauce, cover with foil and bake 40 minutes; uncover foil and bake 5 more minutes.

• Serve with additional sauce on top and garnish with fresh basil, if desired.

Last Step:

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Serving: 3 stuffed shells, Calories: 360.9 kcal, Carbohydrates: 34.3 g, Protein: 28.4 g, Fat: 12.8 g, Saturated Fat: 3.7 g, Cholesterol: 72.5 mg, Sodium: 375 mg, Fiber: 3.3 g, Sugar: 0.5 g