These scrumptious turkey and spinach stuffed shells were cooked in one pan, in under one hour, and enjoyed by one person – me. And, though it was a lonely dinner, it was absolutely scrumptious and just the cozy comfort food I needed while my husband was out of town.
Knowing that I wouldn’t just be cooking but cleaning alone, I kept the dirty dishes to the bare minimum. After boiling the pasta shells in a large pot and setting them aside, I used the same pot to brown the ground turkey and onions together. In the meantime, I combined the spinach, parsley, crumbs, Sargento part-skim ricotta and grated hard Parmesan cheeses, eggs and garlic in a bowl. The soft shells were then filled with this mixture, popped into a baking pan and topped with tomato sauce and gooey Sargento mozzarella cheese. The aroma from the oven was so inviting, and the hearty pasta stuffed with turkey and spinach was so delicious and comforting.
Turkey and Spinach Stuffed Shells
Ingredients
- 1 12 ounce package jumbo pasta shells cooked and drained
- 1 10 ounce package frozen chopped spinach
- 2 tablespoons olive oil
- 1 1/2 lbs. ground turkey
- 1 onion diced
- 1 cup chopped fresh parsley
- 3/4 cups crushed crackers or breadcrumbs
- 1 15 ounce container Sargento® Part-Skim Ricotta Cheese
- 2 eggs beaten
- 2 garlic cloves minced
- 3 tablespoons grated Sargento® Parmesan Cheese
- 3 cups spaghetti sauce
- 1/2 cup Sargento® Fancy Shredded Mozzarella Cheese
Instructions
- Cook shells and spinach according to package directions. Drain and squeeze out excess moisture from the spinach. Meanwhile, brown ground turkey and onions in 2 tbsp. olive oil, over medium-high heat.
- Preheat oven to 375°F. Grease or line a large baking dish with aluminum foil. Spread 1 cup sauce on bottom of baking dish.
- Combine spinach, parsley, crumbs, ricotta cheese, eggs, garlic, and cheese in a large bowl; mix well. Add turkey and onions, and mix well. Fill shells with this mixture.
- Add shells and cover with remaining sauce. Top with mozzarella cheese. Cover with foil. Bake 35-40 minutes until warmed through and bubbly.
- Enjoy!
yum! stuffed shells were one of my favorite meals growing up. this takes me back to my mom’s kitchen :) yours look great!
Wow, had I known you were eating those all by yourself, I would have invited myself over!! YUM! I love stuffed shells!! And you are right, lonely dinners do not have to be boring dinners!
These look soooo good! And what a beautiful photo!
love your photo and the dish! This sounds so wonderful!
this look absolutely delicious! your photo really caught my eye!
Delicious!
This looks INSANELY good! :D
Thank you! It is so hard finding quick, simple, one-pan recipes for one (or two even) that I can be persuaded to make after a long day at work. That looks crazy good. I’d make it. And even wash up my one pan and dish.
Wonderful!!! Stuffed shells are one of my daughter’s favorite dishes…and that melted mozz on top looks incredible!
Looks fabulous! You’ve made me hungry for something savory…and I think it’s a breakfast for dinner kind of night too. :/ Thanks for sharing!!! :)
This sounds delicious and your photos are absolutely gorgeous! Thanks for commenting on my blog. I’m so glad you did because I love your site too and I wouldn’t have found it otherwise!
Yours look so pretty! I am now craving stuffed shells again. YUM.
I love, love, LOVE stuffed shells and these look just gorgeous! I wish I could make them more often, but my husband hates ricotta cheese (I don’t know how…it’s one of my favorites!). I’ll have to give these a shot next time he’s not around.
That looks so beautiful! I so often just grab something quick when I’m only cooking for myself- I need to take your advice and make my own meal special too. :) I’d love these scrumptious shells!
wow Georgia, this looks so beautiful and delicious!
Very decadent dinner for one.
:-) Mandy
What a fabulous dinner idea, it looks completely beautiful. This is a great way to treat yourself.
*kisses* HH
Stuffed shells are the best. This looks great!
I always get such a tickle eating stuffed shells and these look fabulous. :)
Delicious! Excellent food photo.
What a wonderful site, from the title to the recipes to the photography. LOVE it!
your dishes are always gorgeous! these stuffed shells pasta is so inviting! i cant wait to have some. thank you for sharing this. have a great week ahead.
Hi. Thanks for stopping by my blog. You have a beautiful blog.
I love stuffed shells and with ground turkey and spinach even better. They look delicious:)
Stunning! Simply stunning!
I’ve just found out your blog, and I love it.I love your recipes and your photos.
These shells look great and using only one pan is a good help too.
xxxx :)
I love stuffed shells and these are gorgeous! Lovely recipe :)
You take the most beautiful food shots!
This is one of my all-time favorite meals! I love how impressive it is to entertain with, but still easy at the same time :) Hope you’re staying warm!
These look delicious and delicate! A perfect snap shot of what I am in for :)
i love stuffed shells–the possibilities are endless, but what you’ve chosen to fill the pasta is hard to top. :)
mmm – your blog is beautiful! i stumbled upon it through another blogger’s blog. i’m sure these were fantastic.
Tia @ Buttercreambarbie
These look amazing! Now if I can figure out how to hide the spinach and get the kids to eat them ;)
Amy
Thank you again this was a huge hit! I’ve posted today with a link to you. Thanks!
Made these last night and they are amazing! I love the addition of ground turkey. My husband loves meat so the turkey is perfect. Any tips on freezing them? The batch was huge and I’m trying to figure out if I can freeze them precooked.
Hi Laura! I’m glad you had success with these stuffed shells and enjoyed them. I’ve never frozen them but am sure they would do well. Just place them in a pan and cover tightly with aluminum foil, or wrap individually in foil and place in a large sealable plastic bag. Warm up at 350 degrees for 25-30 minutes.
I freeze these all the time. I freeze by placing filled shells on baking sheet for an hour. Then transfer shells to freezer bags. Transfer to fridge the day before baking. Add sauce just prior to baking. Bake until hot.
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