Ground Turkey Stuffed Shells
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 328.8
- Total Fat: 12.1 g
- Cholesterol: 71.3 mg
- Sodium: 802.8 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 2.6 g
- Protein: 25.4 g
View full nutritional breakdown of Ground Turkey Stuffed Shells calories by ingredient
Introduction
I made this on a whim the other night and it was WONDERFUL! It is VERY filling and the "hidden" spinach is healthy and virtually undetectable. I made this on a whim the other night and it was WONDERFUL! It is VERY filling and the "hidden" spinach is healthy and virtually undetectable.Number of Servings: 12
Ingredients
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Cooking spray
1 onion (medium) chopped
2 cloves garlic minced
1 LB ground turkey
Fresh spinach torn (large stems removed)
24oz Jar Ragu w/ meat flavor
1C beef broth (low sodium/fat free)
15 oz Fat Free Ricotta
1 egg or egg beater equivalent
12 oz part skim/low fat shredded Mozzarella
4 oz shredded FRESH parmesan
1 box Jumbo Pasta Shells
Italian Seasoning
White Pepper
Salt to taste
Tips
I meant to sub egg whites beaters for the egg but forgot...I haven't tried it but I'm sure it would work. There will be some left over shells and filling (meat) depending on the size casserole dish you use.
Directions
Sautee onion over medium heat just part way. Add Ground turkey, garlic and Italian seasoning. Add the spinach. You may need to add cooking spray with turkey so it doesn’t stick.
While cooking turkey heat sauce and broth in a pan (season to taste). Once turkey is fully cooked spoon about ½ cup or so of sauce into it. Remove from heat and let cool slightly.
Cook pasta shells per direction on box (I left mine a bit more al dente.)
In a bowl combine ricotta beaten egg, 8 oz of mozzarella and all of the parmesan.
Spoon some sauce into the bottom of an 11x13 casserole dish, just enough to cover the bottom. When shells are cool enough to handle begin spoon a small amount of the turkey mixture into the bottom topped with the ricotta mixture. Place them side by side packed tightly into the casserole dish. Top with remaining sauce and mozzarella cheese evenly. Bake covered with foil at 375 for 30 minutes. Uncover and bake 10 minutes longer until top is bubbly.
Serving Size: 2-3 shells per person
While cooking turkey heat sauce and broth in a pan (season to taste). Once turkey is fully cooked spoon about ½ cup or so of sauce into it. Remove from heat and let cool slightly.
Cook pasta shells per direction on box (I left mine a bit more al dente.)
In a bowl combine ricotta beaten egg, 8 oz of mozzarella and all of the parmesan.
Spoon some sauce into the bottom of an 11x13 casserole dish, just enough to cover the bottom. When shells are cool enough to handle begin spoon a small amount of the turkey mixture into the bottom topped with the ricotta mixture. Place them side by side packed tightly into the casserole dish. Top with remaining sauce and mozzarella cheese evenly. Bake covered with foil at 375 for 30 minutes. Uncover and bake 10 minutes longer until top is bubbly.
Serving Size: 2-3 shells per person