Spinach and Turkey Stuffed Shells
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
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)
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.
*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.