Stuffed Shells: Ground Turkey & Spinach

Stuffed Jumbo Shells: Spinach & Ground Turkey

This dish can court any season. However, in Michigan where the smell of Autumn is running rampant, this stuffed shell dish lends itself to a Sunday afternoon football feast next to a cozy fire.

The flavorful stuffed shells are tucked beneath the cheesy tomato topping and packed with tasty goodness. Pair with an antipasto salad (low-fat dressing-pepperoni-ham-cheese, of course) and you have a meal made in sports heaven.

Cook the jumbo pasta shells as directed on the box. The filling recipe will stuff approximately 24 shells. Once shells are cooked, drain the water and place the cooked shells in a bowl of ice water until ready to fill.

The Filling:

  • 1 pound ground turkey meat, cooked and crumbled
  • 1 garlic clove, minced
  • 2 cups fresh, chopped spinach
  • 1/2 cup finely chopped red bell pepper
  • 16 ounces ricotta cheese
  • 4 wedges garlic-herb Laughing Cow cheese
  • 1/2 cup finely chopped onion
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg yolk

Combine the above ingredients into a bowl. Mix well. Spoon filling mixture into each jumbo size (cooked) shell. Drain shells from the ice water bath before filling.

Filling for Jumbo Stuffed Spinach & Turkey Shells

Preheat oven to 350 degrees F. Spray a 9 x 12 baking pan with non-stick cooking spray. Spread a portion of the ricotta cheese onto the bottom of  pan and top with a 1/2 cup layer of marinara sauce.

Other Ingredients:

  • 1/2 cup low-fat mozzarella cheese
  • 2 cups marinara sauce (reserve 1/2 cup for the bottom of pan)
  • 24 Jumbo size stuffed shells
  • Cooking spray

While oven is heating, crumble and cook the turkey meat in a large skillet until browned. Add the filling mixture to the browned turkey meat. Remove from heat once ingredients are warmed through.

Stuff each shell with the filling mix and place into the 9 x 12 baking dish.

Spread the marinara sauce over the stuffed shells.

Cover the shells with the remaining marinara sauce. Sprinkle with 1/2 cup grated low-fat mozarella cheese. Cover and bake for 30 minutes. Remove from oven and let stand 8 minutes before serving.

This recipe will easily serve 8 people when served with an antipasto side salad. Each stuffed shell is in the neighborhood of 91 calories.

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