Ground Turkey Stuffed Shells
Tender jumbo pasta shells are stuffed with a savory mixture of ground turkey, ricotta, and cheeses, baked in rich tomato sauce. High in protein and fiber, this wholesome dish is perfect for a quick weeknight dinner or meal prep, combining comfort, flavor, and nutrition in every bite.
Equipment
- 1 × 9×12-inch baking dish
- 1 × Large pot (for pasta)
- 1 × Large pan (for turkey)
- 1 × Mixing Bowl
- 1 × Spoon (for stuffing shells)
Ingredients
- 16 jumbo pasta shells
- 1 pound lean ground turkey
- 1 clove garlic minced
- 1 large egg
- ¼ cup fresh parsley chopped
- 8 ounces ricotta cheese or reduced-fat ricotta
- 8 ounces shredded mozzarella cheese divided
- ½ cup grated parmesan cheese
- 2 × 24-ounce jars spaghetti sauce
- Salt and pepper to taste
Instructions
- Preheat the Oven and Prepare the Baking Dish: Start by setting your oven to 350°F (175°C) to ensure it’s hot and ready when your shells are stuffed. While the oven is warming, lightly grease a 9×12-inch baking dish with nonstick spray or a thin layer of olive oil. This prevents the shells from sticking and makes cleanup easier. Once greased, pour half of your spaghetti sauce evenly across the bottom of the dish—this will create a flavorful base layer for your stuffed shells. Set the dish aside for later.
- Cook the Pasta Shells to Al Dente: Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells carefully to avoid breaking them. Cook according to the package instructions, usually around 9 minutes, until they are tender but still slightly firm in the center (“al dente”). This is important because the shells will continue cooking in the oven and should hold their shape. Once cooked, drain the pasta in a colander and gently rinse with cold water to stop the cooking process. Place the shells on a tray or plate and allow them to cool slightly—this makes stuffing them much easier.
- Cook the Ground Turkey: In a large pan over medium heat, add the lean ground turkey. Break the meat apart with a wooden spoon or spatula and cook until fully browned, about 5–7 minutes. Stir frequently to prevent sticking and ensure even cooking. Once the meat is mostly cooked, add the minced garlic and sauté for 1–2 minutes, until fragrant. Be careful not to burn the garlic, as it can become bitter. Remove the pan from heat and let the turkey mixture cool slightly before combining with the cheeses.
- Prepare the Cheese and Turkey Filling: In a medium mixing bowl, lightly beat the large egg to create a binding agent for the filling. Add the cooked turkey, ricotta cheese, half of the shredded mozzarella, grated parmesan, and chopped parsley. Season with a pinch of salt and pepper, keeping in mind that the cheeses already add some saltiness.Mix all the ingredients gently but thoroughly until fully combined. The mixture should be creamy, slightly thick, and easy to scoop with a spoon. Taste a small bit of the filling and adjust seasoning if needed.
- Stuff the Pasta Shells: Take one cooled pasta shell at a time and spoon the turkey-cheese mixture inside. A generous tablespoon or two usually works per shell, depending on size. For shells that are more “curly” or uneven, use the spoon to gently lift one side of the curve and push the mixture underneath—this keeps the filling secure. Place each stuffed shell in the prepared baking dish on top of the sauce, arranging them close together so they support one another and don’t tip over. Repeat until all shells are filled.
- Top with Sauce and Cheese: Once all the shells are in the dish, pour the remaining spaghetti sauce evenly over the top, ensuring each shell gets covered. Sprinkle the remaining half of the shredded mozzarella cheese across the shells, forming a bubbly, golden layer once baked. For extra flavor, you can also add a pinch of parmesan over the top. This final layer of sauce and cheese locks in moisture and creates the signature cheesy topping that makes these shells irresistible.
- Bake the Stuffed Shells: Place the baking dish in the preheated oven and bake uncovered for 20–25 minutes, or until the cheese is melted, bubbling, and slightly golden around the edges. The sauce should be hot and simmering, and the shells should be fully cooked but not mushy. To test doneness, insert a knife into the center of a shell; it should meet little resistance, and the cheese should be fully melted.
- Serve and Enjoy: Remove the baking dish carefully from the oven using oven mitts.Allow the stuffed shells to rest for 3–5 minutes before serving—this helps the filling set slightly and makes serving easier. Use a spatula to transfer individual shells to plates. Pair with a side salad, garlic bread, or a basket of cheddar biscuits for a complete meal. Enjoy the rich flavors, creamy filling, and perfectly cooked pasta in every bite.
- Storage Tips: If you have leftovers, tightly cover the baking dish with plastic wrap or transfer the shells to an airtight container. They will keep in the refrigerator for up to 1 week. To reheat, cover with aluminum foil and bake at 350°F (175°C) for about 20 minutes until heated through. For freezing, assemble the dish fully, wrap in plastic wrap and foil, and store in the freezer. Thaw in the refrigerator overnight before baking.
Notes
- You can substitute ground turkey with lean ground beef, pork, Italian sausage, shredded chicken, or even a plant-based meat alternative.
- For a vegetarian option, replace meat with chopped spinach, mushrooms, or lentils for added protein and fiber.
- Use reduced-fat ricotta and 2% mozzarella to lower saturated fat while maintaining creamy texture.
- If garlic cloves aren’t available, substitute with ½ teaspoon minced garlic, ⅛ teaspoon garlic powder, or ½ teaspoon garlic salt.
- Red pepper flakes can be added to the filling for a mild, spicy kick.
- Be gentle when stuffing shells to prevent tearing; slightly undercooked pasta shells can help hold the filling better.
