Sometimes nothing can beat a home-cooked Italian meal. I don’t make pasta much after working at Noodles & Co. for a year, but oh man these were good. I would hardly put these into the pasta category; they are so rich and delicious!
For this week’s throwback recipe, I give you my turkey, spinach and cheese stuffed shells. Stuffing these bad boys was a bit of work, but it was totally worth it. Once they are done and you bite into their gooey, cheesy goodness you will understand.
Turkey and Spinach Stuffed Shells
1 jar marinara sauce
1 package ground turkey
1 package frozen spinach
15 oz container of ricotta cheese
4 oz mozzarella cheese (shredded)
1/4 cup parmesan cheese (grated)
1/4 tsp salt
1/2 tbsp pepper
1/2 tbsp fresh parsley (minced)
1/2 tbsp fresh basil (minced)
1 box jumbo shell pasta
Cook the pasta according to directions on the box (about 10 minutes). Rinse and put in cold water.
Saute the ground turkey until cooked (about 5-10 minutes) and season with salt and pepper.
Thaw the spinach and preheat the oven to 350F.
Pour a layer of marina into the bottom of a baking dish.
Mix ricotta, mozzarella, parmesan, and egg until well combined. Add salt and pepper, basil and parsley and mix well.
Add ground turkey and spinach to mixture, mix well.
Fill each shell with a few tablespoons of filling and place in baking dish.
Cover your shells with a layer of marinara and cover the baking dish with foil.
Bake at 350F until bubbling at the edges (about 35-40 minutes). Let cool for 10 minutes before serving.