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To make Turkey and Spinach Stuffed Shells, gather these ingredients: - 20 large pasta shells - 1 pound ground turkey - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese - 1 egg, beaten - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and freshly ground black pepper to taste - 3 cups marinara sauce - Fresh basil leaves for garnish Each ingredient plays a key role. The ground turkey gives a nice, lean protein. Spinach adds nutrients and color. The cheeses create a creamy filling that melts well. Don't skip the seasonings; they bring everything to life. Marinara sauce ties the dish together, adding moisture and flavor. For the best taste, use fresh ingredients whenever possible. You can find the full recipe at the end of this section. Enjoy cooking! - Preheat the oven to 375°F (190°C). This makes sure your shells bake evenly. - Cook the pasta shells. Boil water in a big pot. Add the shells and cook for 8-10 minutes. They should be firm but not hard. Drain them and set aside. - Prepare the turkey and spinach filling. In a pan over medium heat, cook 1 pound of ground turkey for 5-7 minutes. Stir until it turns brown. Add 2 cups of chopped spinach. Cook until the spinach wilts. - Combine filling ingredients. In a bowl, mix the cooked turkey and spinach with 1 cup of ricotta cheese, half of 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, 1 beaten egg, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of Italian seasoning, and salt and pepper to taste. Stir until creamy. - Stuff the pasta shells. Use a small spatula or your hands to fill each shell with the turkey and spinach mix. - Assemble the baking dish. Spread a thin layer of 3 cups of marinara sauce on the bottom of a 9x13 inch baking dish. Place the stuffed shells in the dish with the open side up. - Bake covered, then uncovered. Pour the rest of the sauce over the shells. Sprinkle the remaining mozzarella on top. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes. The cheese should be bubbly and golden brown. - How to ensure the pasta doesn’t stick To keep pasta shells from sticking, cook them in plenty of salted water. Stir them gently while boiling. After cooking, rinse them in cold water. This halts the cooking and helps prevent sticking. - Ideal filling consistency The filling should be creamy but thick enough to hold its shape. Mix the turkey, spinach, ricotta, and spices until smooth. If it’s too runny, add more ricotta or a bit of grated cheese. - Best ways to enhance flavor Use fresh herbs like basil or parsley in the filling. A splash of lemon juice brightens the flavors. You can also add red pepper flakes for a bit of heat. A sprinkle of extra cheese on top adds a savory touch. - Recommended pots and pans Use a large pot for boiling pasta. A non-stick skillet works well for cooking turkey and spinach. A 9x13 inch baking dish is perfect for assembling the stuffed shells. - Useful kitchen tools for ease A large spoon or spatula helps with mixing and stuffing. A small spoon is great for filling the shells. Use a whisk for beating the egg. Having kitchen scissors handy can help with cutting herbs. For more details on making Turkey and Spinach Stuffed Shells, see the Full Recipe. {{image_4}} You can easily switch up the protein in this dish. Instead of turkey, use chicken or beef for a different taste. Both options work well with the spinach and cheese. If you want a lighter option, try ground chicken. For a fun twist, swap ricotta cheese for cottage cheese. It makes the filling creamy but lower in fat. If you're looking for vegan or vegetarian options, use lentils or mushrooms. These ingredients offer great texture and flavor. Combine them with spinach and a vegan cheese alternative for a filling that everyone can enjoy. The sauce you choose can change the whole dish. A rich Alfredo sauce can make these shells extra creamy. Just pour it over the stuffed shells before baking. You can also get creative with pesto sauce. It adds a fresh, herby flavor that pairs well with the turkey. If you prefer marinara, try making your own. Use fresh tomatoes, garlic, and herbs for a vibrant sauce. You can even add a pinch of red pepper flakes for some heat. Each sauce option gives your Turkey and Spinach Stuffed Shells a new twist. For the full recipe, check out the link provided. To keep your Turkey and Spinach Stuffed Shells fresh, proper storage is key. After serving, let the dish cool to room temperature. Then, place leftovers in an airtight container. Store the container in the fridge for up to three days. If you want to keep them longer, freezing is a great option. To freeze, first, let the stuffed shells cool completely. Then, wrap each shell in plastic wrap. Place the wrapped shells in a freezer-safe bag. They can last in the freezer for up to three months. Label the bag with the date for easy tracking. When it's time to enjoy your leftovers, reheating them requires care. The best way to reheat stuffed shells is in the oven. Preheat your oven to 350°F (175°C). Place the shells in a baking dish. Add a splash of marinara sauce to keep them moist. Cover the dish with foil to prevent drying out. Heat for about 20 minutes. You can also use the microwave for quick reheating. Place the shells on a microwave-safe plate. Add a bit of sauce to keep the filling moist. Cover with a damp paper towel. Heat in 30-second intervals until warm. This method is fast but may not keep the texture as nice as the oven. For both methods, check if the shells are heated through. This keeps the flavor and texture intact, making every bite delicious. Can I prepare stuffed shells in advance? Yes, you can make stuffed shells ahead of time. Prepare and stuff the shells, then place them in a baking dish. Cover with sauce and foil, and keep in the fridge. Bake them the next day or freeze for later. What can I serve with Turkey and Spinach Stuffed Shells? These stuffed shells pair well with a side salad or garlic bread. A light Caesar salad gives a crisp contrast to the creamy shells. Garlic bread adds a nice crunch, perfect for scooping up any sauce. How do I fix runny filling? If your filling is too runny, add more ricotta or Parmesan cheese. You can also mix in a bit of breadcrumbs. This will help absorb excess moisture, making the filling firmer and easier to stuff. Can I use store-bought sauce? Absolutely! Store-bought marinara sauce works great. Just select a brand you enjoy. If you want to jazz it up, add herbs or spices. This simple step can enhance the flavor without much effort. Is this recipe suitable for meal prep? Yes, this recipe is perfect for meal prep. You can make a large batch and divide it into portions. Store them in airtight containers for easy lunches or dinners throughout the week. Can I make stuffed shells gluten-free? You can make stuffed shells gluten-free by using gluten-free pasta. Many brands offer shells that taste great. Just check the package for cooking directions, as they may differ from regular pasta. How do I make them dairy-free? To make these shells dairy-free, substitute ricotta with a plant-based cheese. You can also use dairy-free mozzarella for topping. Check labels to ensure no dairy ingredients are included. This blog post covered a tasty recipe for Turkey and Spinach Stuffed Shells. We listed the key ingredients, guided you through prep and baking steps, and offered tips for perfect shells. We also suggested fun variations and shared storage and reheating methods. In conclusion, making these stuffed shells is easy and fun. You can customize them to fit your needs and enjoy leftovers later. Try this recipe to impress friends and family at your next meal.

Turkey and Spinach Stuffed Shells

Indulge in these delicious Turkey & Spinach Stuffed Shells that are perfect for a cozy dinner! With tender pasta shells filled with a creamy mixture of ground turkey, fresh spinach, and cheesy goodness, this recipe is sure to be a family favorite. Easy to make and bursting with flavor, it’s a heartwarming dish for any occasion. Click through to explore the full recipe and bring this comforting meal to your table tonight!
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Ingredients
  

20 large pasta shells

1 pound ground turkey

2 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 egg, beaten

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

Salt and freshly ground black pepper to taste

3 cups marinara sauce

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 375°F (190°C) to prepare for baking.

    Bring a large pot of salted water to boil. Add the pasta shells and cook them according to the package instructions until they are al dente. This usually takes about 8-10 minutes. Once cooked, drain the shells and set them aside to cool slightly while you prepare the filling.

      In a large skillet set over medium heat, add the ground turkey. Cook it for 5-7 minutes, breaking it apart with a spatula, until it is no longer pink and has browned nicely.

        Add the chopped spinach to the skillet with the turkey. Cook for an additional 2-3 minutes until the spinach is wilted and bright green. Remove the skillet from heat.

          In a large mixing bowl, thoroughly combine the turkey and spinach mixture with ricotta cheese, half of the shredded mozzarella, grated Parmesan cheese, the beaten egg, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until the filling is well combined and creamy.

            Generously spoon the turkey and spinach filling into each of the cooked pasta shells, using a small spatula or your fingers to press the filling in.

              In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom to help prevent sticking. Arrange the stuffed shells seam-side up in the dish.

                Pour the remaining marinara sauce over the stuffed shells, and then top evenly with the remaining mozzarella cheese.

                  Cover the dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes. Afterward, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and beautifully golden brown.

                    Once baked, take the dish out of the oven and let it stand for a few minutes to cool slightly. Before serving, garnish with fresh basil leaves for a touch of color and flavor.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6

                        - Serving Suggestion: Serve the stuffed shells on individual plates drizzled with additional marinara sauce and topped with a sprinkle of Parmesan for an elegant finish. Enjoy!