Stuffed Shells with Meat Sauce


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Stuffed Shells with Meat Sauce made with jumbo pasta shells filled with ricotta , mozzarella and spinach in a floor turkey meat sauce. Wholesome, excessive protein and household pleasant!

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Stuffed Shells with Meat Sauce

Stuffed shells with meat sauce is a traditional Italian-American dish that mixes pasta, ricotta cheese, and a hearty meat sauce to create a flavorful and filling meal. I make it leaner with floor turkey and so as to add vitamins, I add spinach to the filling. This dish might be made forward of time and is ideal for serving a big group or for those who want a household dinner concept.

Stuffed Shells with Meat Sauce

Substances for Stuffed Shells with Meat

  • Jumbo Pasta Shells (e.g. Barilla or gluten-free pasta)
  • Onion, finely chopped
  • Garlic cloves, chopped
  • Olive oil
  • Lean floor turkey (both 99% or 93% lean) or floor beef
  • Crushed tomatoes (e.g. Tuttorosso)
  • Contemporary basil, chopped
  • Salt and pepper
  • Half-skim ricotta cheese
  • Half-skim mozzarella cheese, shredded
  • Giant egg
  • Frozen spinach, thawed and squeezed
  • Parmigiano Reggiano or parmesan cheese

How To Make Stuffed Shells with Meat Sauce

  1. Prepare dinner the jumbo pasta shells in accordance with the package deal directions till al dente. Drain and put aside.
  2. In the meantime, saute onions and garlic in oil. Add the bottom meat and salt and brown till cooked, breaking apart in small items with a wood spoon. Stir within the tomatoes, salt, pepper and basil, then simmer on low, coated, about quarter-hour, till the flavors meld.
  3. In a big bowl, combine collectively ricotta, egg, spinach, mozzarella, and parmesan.
  4. As soon as shells are cooked and funky, fill every shell with (about 2 heaping tbsp) cheese combination and place on a big baking dish, or two smaller dishes, protecting the underside of the dish with somewhat sauce.
  5. Preheat oven to 375F. High shells with half of the sauce, cowl with foil and bake 40 minutes; uncover foil and bake 5 extra minutes. Serve with further sauce on high and garnish with contemporary basil, if desired.

Variations and Ideas

  • For a vegetarian model, omit the bottom turkey within the meat sauce or use veggie crumbles as an alternative.
  • If you happen to’re not a fan of floor turkey you should use floor beef or floor rooster as an alternative.
  • You may put together the meat sauce and the ricotta filling a day forward to avoid wasting time.

Stuffed Shells Storage and Freezer Ideas

Stuffed shells freeze properly. Assemble the dish, cowl tightly with plastic wrap after which aluminum foil, and freeze. To bake, let it thaw within the fridge in a single day and bake as directed. (You may see extra freezer meals right here).

What to Serve with Stuffed Shells:

Take pleasure in stuffed shells with a aspect salad and a few crusty garlic bread for a whole dinner.

Stuffed Shells with spinach

Extra Pasta Recipes

Prep: 10 minutes

Prepare dinner: 1 hour 15 minutes

Complete: 1 hour 25 minutes

Yield: 9 servings

Serving Measurement: 3 stuffed shells

  • 27 Jumbo Pasta Shells, similar to barilla, or gf pasta, 9 ounces whole
  • 1 cup onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 tsp olive oil
  • 1 lb 99% lean floor turkey, or 93% lean
  • 32 oz crushed tomatoes, I used Tuttorosso
  • 1 tbsp chopped contemporary basil
  • salt and pepper, to style
  • 2 cups part-skim ricotta cheese
  • 8 oz part-skim mozzarella cheese, shredded
  • 1 giant egg
  • 16 oz package deal frozen spinach, thawed and squeezed properly
  • 1/4 cup Parmigiano Reggiano, or parmesan cheese

Put together the Meat Sauce:

  • In the meantime, saute onions and garlic in oil.

  • Add the bottom turkey and salt and brown till cooked, breaking apart in small items with a wood spoon.

  • Stir within the tomatoes, salt, pepper and basil, then simmer on low, coated, about quarter-hour, till the flavors meld.

Put together the Cheese Filling:

  • In a big bowl, combine collectively ricotta, egg, spinach, mozzarella, and parmesan.

Assemble The Stuffed Shells

  • As soon as shells are cooked and funky, fill every shell with (about 2 heaping tbsp) cheese combination and place on a big baking dish, or two smaller dishes, protecting the underside of the dish with somewhat sauce.

Bake

  • Preheat oven to 375F.

  • High shells with half of the sauce, cowl with foil and bake 40 minutes; uncover foil and bake 5 extra minutes.

  • Serve with further sauce on high and garnish with contemporary basil, if desired.

Final Step:

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Serving: 3 stuffed shells, Energy: 360.9 kcal, Carbohydrates: 34.3 g, Protein: 28.4 g, Fats: 12.8 g, Saturated Fats: 3.7 g, Ldl cholesterol: 72.5 mg, Sodium: 375 mg, Fiber: 3.3 g, Sugar: 0.5 g

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