Stuffed Pasta Shells with Ground Turkey and Spinach
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Stuffed Pasta Shells with Ground Turkey and Spinach
Alright, picture this: it’s a Sunday afternoon, the kind where the sun filters softly through the kitchen window, and the smell of something warm and cheesy bubbles up and wraps around you like a cozy blanket. That’s exactly what making stuffed pasta shells with ground turkey and spinach feels like to me—a hug on a plate. The tender pasta shells cradle a savory mix of turkey, fresh spinach, and melty cheese that you can almost smell before it hits the table. Plus, it’s a crowd-pleaser even on busy weeknights! I can’t wait to take you through all the steps so you’ll have this comforting dish on your regular dinner rotation in no time.
Quick Facts
Yield: Serves 6
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Ingredients
For the Main Dish:
20 jumbo pasta shells
1 lb ground turkey (lean)
4 cups fresh spinach, roughly chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp dried Italian seasoning
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
For the Sauce / Garnish:
2 cups marinara sauce (store-bought or homemade)
Fresh basil or parsley, chopped, for garnish (optional)
How I Make It
Step 1:
Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente, about 8-10 minutes. Drain them carefully and set aside, drizzling a little olive oil to keep them from sticking.
Step 2:
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3 minutes. Then toss in the minced garlic and cook until fragrant, about 30 seconds. Add the ground turkey, breaking it up with a spoon, and cook until no longer pink, about 6-8 minutes. Season with salt, pepper, and Italian seasoning.
Step 3:
Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove the skillet from heat and let the mixture cool slightly.
Step 4:
In a large bowl, combine the cooked turkey-spinach mixture with the ricotta, ½ cup of shredded mozzarella, and ¼ cup grated Parmesan. Mix well, tasting for seasoning and adjusting salt and pepper if needed.
Step 5:
Preheat your oven to 375°F. Spread about a cup of marinara sauce in the bottom of a 9×13” baking dish. Carefully stuff each pasta shell with a good spoonful of the turkey-spinach-cheese filling and nestle them in the sauce, seam side up.
Step 6:
Pour the remaining marinara sauce over the shells and sprinkle with the rest of the mozzarella and Parmesan cheese. Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake uncovered for another 10 minutes until bubbly and golden on top. Garnish with fresh herbs before serving!
Variations & Tips
Use ground chicken or beef instead of turkey for different flavors.
Swap spinach for kale or Swiss chard for a twist on the greens.
If you want it extra cheesy, add a handful of shredded provolone or fontina.
For a creamier sauce, mix a little ricotta into the marinara before spooning it over the shells.
Make it ahead: assemble the dish up to the baking step and refrigerate for up to 24 hours before baking.
Don’t overcook the pasta shells initially—they should be firm enough to hold their shape when stuffed.
How I Like to Serve It
This dish shines on chilly weeknights with a crisp green salad dressed in lemon vinaigrette to balance the richness. It’s also perfect for casual Sunday dinners with family. A crusty garlic bread alongside helps soak up all the saucy goodness, making every bite a little slice of comfort.
Notes
Leftovers store well in an airtight container for up to 3 days and reheat covered in the microwave or oven.
To keep the ground turkey juicy, avoid overcooking it in the skillet before mixing it with the cheese.
Closing: Seriously, these stuffed pasta shells are one of those dishes that feel fancy but come together like a warm hug—and that’s why I keep making them again and again.
