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Easy Cheesy Spinach Turkey Stuffed Shells

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Jumbo pasta shells stuffed with a creamy, savory filling of ground turkey, spinach, cottage cheese, and mozzarella, baked in marinara sauce until bubbly and golden. An easy weeknight dinner that feels like a warm hug.

Ingredients

Scale
  • 12 oz jumbo pasta shells
  • 1 lb ground turkey (93/7 lean)
  • 5 oz fresh spinach
  • 2 cups cottage cheese (full-fat or low-fat)
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 24 oz jar marinara sauce
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil.
  2. Cook jumbo shells according to package directions until al dente (about 9-10 minutes). Drain, rinse with cool water, and spread on a baking sheet in a single layer. Drizzle with a tiny bit of olive oil to prevent sticking.
  3. While shells cook, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook 3-4 minutes until soft. Add minced garlic and cook 30 seconds until fragrant.
  4. Add ground turkey to the skillet. Break it up and cook 5-7 minutes until no longer pink. Season with Italian seasoning, salt, pepper, and red pepper flakes if using. Drain any excess liquid.
  5. Add fresh spinach to the skillet. Stir constantly for 2-3 minutes until wilted. Remove from heat and let cool slightly.
  6. In a large bowl, combine cottage cheese, 1 cup shredded mozzarella, Parmesan, and the turkey-spinach mixture. Stir until well combined. Taste and adjust seasoning.
  7. Spread about 1 cup marinara sauce evenly over the bottom of a 9×13-inch baking dish.
  8. Stuff each cooked shell with about 1 to 1.5 tablespoons of filling. Place seam-side up in the baking dish, nestled together.
  9. Pour remaining marinara sauce over the shells. Sprinkle remaining 1 cup mozzarella on top. Cover with foil (spray foil with cooking spray first).
  10. Bake covered for 20 minutes. Remove foil and bake another 10-15 minutes until cheese is bubbly and golden brown.
  11. Let rest for 5 minutes before serving. Garnish with fresh parsley or basil if desired.

Notes

Cook shells al dente to prevent tearing. Drain spinach well if using frozen. Let cottage cheese come to room temperature for smoother blending. Resting time helps shells hold shape. For extra crispy cheese, broil for last 2 minutes. Add a pinch of sugar to sauce if too acidic.

Nutrition

Keywords: stuffed shells, turkey, spinach, cottage cheese, mozzarella, easy dinner, weeknight meal, comfort food, baked pasta

Find it online: https://emacrave.com/easy-cheesy-spinach-turkey-stuffed-shells/