Ricotta Turkey Stuffed Shells

How to Make Ricotta Turkey Stuffed Shells

1. 1

   Step 1: Cook the jumbo shells

   Bring a large pot of salted water to a rolling boil and cook the jumbo pasta shells according to package directions until al dente (usually 9–11 minutes). Drain shells and rinse briefly with cool water to stop cooking; arrange them single layer on a baking sheet so they don't stick while you prepare the filling.
   
2. 2

   Step 2: Sauté turkey, garlic and spinach

   Preheat oven to 375°F (190°C). In a large skillet over medium heat, warm the olive oil, add the turkey sausage and break it up with a spoon; cook until no longer pink and edges are lightly browned, about 6–8 minutes. Add the minced garlic and chopped spinach and cook until the spinach is wilted and any excess moisture has evaporated, 1–2 minutes; remove from heat and let cool slightly.

   For this step

   • 2 tbspOlive oil
   • 1 lbGround turkey sausage (casings removed) or bulk turkey sausage
   • 2 clovesGarlic, minced (about 2 cloves)
   • 4 cups, packedFresh spinach, packed and chopped
   
3. 3

   Step 3: Make the ricotta filling

   In a large bowl combine the ricotta, beaten egg, grated Parmesan, and half (about 1 cup) of the shredded mozzarella. Fold in the cooled turkey-spinach mixture and season with salt and pepper to taste. The mixture should be creamy and hold together so it can be spooned into shells.

   For this step

   • 1 15 oz containerRicotta cheese
   • 1 largeLarge egg
   • 2 cups shreddedMozzarella cheese, shredded (divided)
   • 1/2 cup gratedGrated Parmesan cheese
   
4. 4

   Step 4: Stuff shells and assemble in baking dish

   Spread about 1 cup of marinara across the bottom of a 9x13-inch baking dish. Use a spoon to fill each shell generously with the ricotta-turkey filling and place filled shells in the dish in a single layer. Spoon remaining marinara over the shells and sprinkle the remaining mozzarella evenly on top.

   For this step

   • 3 cupsMarinara sauce
   
5. 5

   Step 5: Bake and rest

   Cover the dish loosely with foil and bake for 20 minutes, then remove the foil and bake an additional 10–12 minutes until cheese is bubbly and lightly golden. Let the pan rest 5 minutes before serving so the filling sets; garnish with extra Parmesan or chopped fresh basil if desired.
   

1. Bring a large pot of salted water to a rolling boil and cook the jumbo pasta shells according to package directions until al dente (usually 9–11 minutes). Drain shells and rinse briefly with cool water to stop cooking; arrange them single layer on a baking sheet so they don't stick while you prepare the filling.
2. Preheat oven to 375°F (190°C). In a large skillet over medium heat, warm the olive oil, add the turkey sausage and break it up with a spoon; cook until no longer pink and edges are lightly browned, about 6–8 minutes. Add the minced garlic and chopped spinach and cook until the spinach is wilted and any excess moisture has evaporated, 1–2 minutes; remove from heat and let cool slightly.
3. In a large bowl combine the ricotta, beaten egg, grated Parmesan, and half (about 1 cup) of the shredded mozzarella. Fold in the cooled turkey-spinach mixture and season with salt and pepper to taste. The mixture should be creamy and hold together so it can be spooned into shells.
4. Spread about 1 cup of marinara across the bottom of a 9x13-inch baking dish. Use a spoon to fill each shell generously with the ricotta-turkey filling and place filled shells in the dish in a single layer. Spoon remaining marinara over the shells and sprinkle the remaining mozzarella evenly on top.
5. Cover the dish loosely with foil and bake for 20 minutes, then remove the foil and bake an additional 10–12 minutes until cheese is bubbly and lightly golden. Let the pan rest 5 minutes before serving so the filling sets; garnish with extra Parmesan or chopped fresh basil if desired.