Ingredients
Equipment
Method
- Start by boiling a large pot of salted water. Once the water reaches a rolling boil, carefully add the jumbo pasta shells. Cook them according to package instructions until they are al dente, typically around 9-11 minutes. Drain the shells and set them aside on a baking sheet to cool.
- In a skillet, heat the olive oil over medium heat. Add the ground turkey, breaking it apart as it cooks until it’s no longer pink. Add the minced garlic and let it sauté for about a minute until fragrant. Stir in the chopped spinach, allowing it to wilt for a few minutes. Then, mix the turkey mixture with ricotta cheese, shredded mozzarella, grated Parmesan, dried oregano, salt, and pepper.
- Preheat your oven to 375°F (190°C). Take a heaping tablespoon of the filling mixture and gently press it into each shell. Pour half of the marinara sauce into a baking dish, spreading it evenly across the bottom.
- Place the stuffed shells seam-side up in the baking dish. Pour the remaining marinara sauce over the top and sprinkle extra shredded mozzarella cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and lightly golden.
- Let the dish rest for about five minutes once it’s out of the oven. Garnish with fresh basil if desired and serve with a side salad and garlic bread for a complete meal.
Notes
Make sure to cook the shells just until al dente, as they will continue cooking in the oven. Taste your filling! Adding salt and pepper can make a huge difference in flavor.