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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 285.6
  • Total Fat: 8.2 g
  • Cholesterol: 59.4 mg
  • Sodium: 603.9 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 2.3 g
  • Protein: 27.5 g

View full nutritional breakdown of Spinach and Turkey Stuffed Shells calories by ingredient
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Spinach and Turkey Stuffed Shells

Submitted by: JENNYROSEMANN

Introduction

1 Serving = 3 stuffed shells (very filling)
the ingredients say lasagna noodles but you need to get Jumbo Shells (couldn't find in the listing)

one batch makes a TON...i can usually feed 8 friends for dinner (3 of which are big boys with a big appetite) I can usually only eat about 2 maybe 3 shells and i'm stuffed!
1 Serving = 3 stuffed shells (very filling)
the ingredients say lasagna noodles but you need to get Jumbo Shells (couldn't find in the listing)

one batch makes a TON...i can usually feed 8 friends for dinner (3 of which are big boys with a big appetite) I can usually only eat about 2 maybe 3 shells and i'm stuffed!

Number of Servings: 15

Ingredients

    1 box Jumbo pasta shells
    2 lbs ground turkey
    3 pkgs fat free cream cheese (room temp)
    1 pkg frozen spinach
    1 bag shredded mozzerella
    1 1/2 cans of spaghetti/marinara sauce of choice
    1 med sweet onion
    4 cloves garlic (or one good tsp of minced garlic)
    spices to taste
    (small pinch of allspice if you would like as well)

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Directions

*in a deep skillet saute the onions and garlic in about 3-4 tbsp of extra light olive oil. Once carmelized add turkey burger and brown (and scramble).

*Cook spinach in microwave till un-frozen

*in a big mixing bowl mix the cream cheese, spinach, and burger mixture and smoosh (hands work much better than spoons in this case) add spices to taste:
usually a little salt, pepper, italian spice blend, chives, a small pinch of allspice, and red pepper flakes (you choose your level of heat)

*Boil pasta shells until not quite done (aldente)
*drain and rinse with cold water

*drizzel a 13x9 pan (and possible a little 8x8 for leftovers) with EVOO and begin stuffing pasta shells with mixture then lining up in pan (usually a heaping desert spoon full will do the trick)

*once all shells are filled then top with sauce and mozerella

*bake in oven at 350 for appx. 20 minutes (untill cheese is how you like it mine gets slightly bubbly and browned)



Number of Servings: 15

Recipe submitted by SparkPeople user JENNYROSEMANN.






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