Cheesy Ground Turkey & Spinach Stuffed Shells
These Cheesy Ground Turkey & Spinach Stuffed Shells are cozy, creamy, and deeply satisfying—without feeling heavy. Tender jumbo pasta shells are filled with a savory mix of lean ground turkey, wilted spinach, and creamy cheeses, then baked in a light tomato sauce until bubbly and golden. It’s a family-friendly, non-spicy, Mediterranean-leaning comfort dish that’s perfect for meal prep or entertaining.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: ~60 minutes
Servings: 4–6
Ingredients
Pasta
20–22 jumbo pasta shells
Salt, for boiling water
Turkey & Spinach Filling
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
450 g (1 lb) lean ground turkey
½ tsp dried oregano
½ tsp dried basil
Salt & black pepper, to taste
2 cups fresh spinach, finely chopped
1 cup ricotta cheese
¾ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 egg, lightly beaten
Sauce & Topping
2 cups marinara or tomato basil sauce
½ cup shredded mozzarella (for topping)
Extra Parmesan, for finishing
Fresh parsley or basil, chopped
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook shells 2 minutes less than package instructions (they’ll finish in the oven).
Drain and set aside on a tray so they don’t stick.
2. Prepare the Filling
Heat olive oil in a skillet over medium heat.
Saute onion for 2–3 minutes until soft.
Add garlic and cook 30 seconds.
Add ground turkey, oregano, basil, salt, and pepper.
Cook 6–8 minutes, breaking it up, until cooked through.
Stir in spinach until just wilted. Remove from heat.
3. Mix the Cheesy Filling
In a large bowl, combine turkey mixture, ricotta, mozzarella, Parmesan, and egg.
Mix gently until well combined.
4. Assemble
Preheat oven to 190°C (375°F).
Spread 1 cup marinara on the bottom of a baking dish.
Stuff each shell generously with filling and arrange in the dish.
Spoon remaining sauce over shells.
Sprinkle with extra mozzarella and Parmesan.
5. Bake
Cover loosely with foil and bake 25 minutes.
Uncover and bake another 10 minutes until bubbly and lightly golden.
6. Serve
Rest 5 minutes, garnish with fresh herbs, and serve warm.
Notes & Tips
Don’t overcook shells—they tear easily when stuffing.
Chop spinach finely so it blends smoothly into the filling.
Use part-skim ricotta for a lighter version.
Great for freezing (before or after baking).
Frequently Asked Questions
Can I make this ahead of time?
Yes—assemble, cover, and refrigerate up to 24 hours before baking.
Can I freeze stuffed shells?
Absolutely. Freeze unbaked shells up to 2 months. Bake from frozen, covered, adding 15–20 minutes.
Can I substitute turkey?
Yes—ground chicken works perfectly.
Nutritional Information
Calories: 520 kcal
Protein: 38 g
Carbohydrates: 42 g
Fat: 22 g
Fiber: 4 g