Stuffed Shells

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Servings: 6 Difficulty: Advanced
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Creamy ricotta and turkey-filled pasta shells baked in a rich, homemade vegetable tomato sauce.
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This hearty stuffed shells recipe combines tender jumbo pasta shells with a creamy, savory filling of cottage cheese, mozzarella, and Parmesan. The filling is nestled into a robust, slow-simmered tomato sauce loaded with ground turkey, mushrooms, onions, and bell peppers. It’s a comforting, protein-packed Italian-American classic that feels indulgent yet wholesome. Perfect for weeknight family dinners or meal-prepping for the week ahead, this dish offers a satisfying texture with every biteâÂÂcrispy baked cheese on top, creamy interior, and rich sauce. ItâÂÂs easy to assemble and freezes beautifully, making it a reliable favorite for busy cooks who crave home-style comfort food without the fuss.

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Stuffed Shells

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 582.2

Description

This hearty stuffed shells recipe combines tender jumbo pasta shells with a creamy, savory filling of cottage cheese, mozzarella, and Parmesan. The filling is nestled into a robust, slow-simmered tomato sauce loaded with ground turkey, mushrooms, onions, and bell peppers. It&# 226;ÂÂs a comforting, protein-packed Italian-American classic that feels indulgent yet wholesome. Perfect for weeknight family dinners or meal-prepping for the week ahead, this dish offers a satisfying texture with every biteâÂÂcrispy baked cheese on top, creamy interior, and rich sauce. ItâÂÂs easy to assemble and freezes beautifully, making it a reliable favorite for busy cooks who crave home-style comfort food without the fuss.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC).
  2. In a large skillet, sauté sliced mushrooms, chopped onions, chopped bell peppers, and minced garlic over medium heat until vegetables are tender, about 5-7 minutes.
  3. Add the cooked ground turkey to the skillet and cook until heated through and no pink remains.
  4. Drain any excess liquid from the skillet.
  5. Stir in the undrained tomatoes, tomato paste, granulated sugar, oregano, basil, salt, and black pepper.
  6. Bring the sauce to a boil, then reduce heat to low. Cover and simmer for 30 minutes to allow flavors to meld. Set aside.
  7. Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook for 5 to 6 minutes, or until just barely tender (al dente).
  8. Drain the shells and spread them out on a flat baking sheet to prevent sticking.
  9. In a mixing bowl, combine cottage cheese, 2 cups of fat-free mozzarella cheese, fat-free Parmesan cheese, egg whites, chopped parsley, salt, and black pepper. Mix until well combined.
  10. Pour 1 cup of the prepared spaghetti sauce onto the bottom of a 13x9 inch baking dish.
  11. Fill each cooked shell generously with the cheese mixture, using about 1 tablespoon per shell.
  12. Place the filled shells into the baking dish in a single layer.
  13. Pour the remaining spaghetti sauce evenly over the shells.
  14. Top with the remaining 1/2 cup of fat-free mozzarella cheese.
  15. Bake for 45 minutes, or until the cheese is golden and bubbly.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 582.2kcal
% Daily Value *
Total Fat 40.7g63%
Saturated Fat 5.6g28%
Cholesterol 87.4mg30%
Sodium 78.5mg4%
Total Carbohydrate 18.9g7%
Dietary Fiber 8.1g33%
Sugars 8.5g
Protein 42.2g85%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: stuffed shells, italian dinner, ground turkey, pasta bake, comfort food, cheese filling, tomato sauce, vegetables, weeknight meal, family favorite, easy pasta, healthy dinner, high protein, freezer friendly, mozzarella, cottage cheese, parmesan, garlic, oregano, basil
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