It’s been a bit since I posted some type of Italian dish. This was does not disappoint. My sister had made this stuffed shell recipe a couple times and kept telling me to try it out and I’m glad I did. This recipe involves a few steps, however, it makes a pretty large batch of shells and can definitely be warmed up for a few meals.
For the shells I bought a box of jumbo shells and cooked the whole box but next time I will only cook the 24 shells that the recipe requires. I boiled the shells for 10 minutes and drained them and let them cool.
In a frying pan I sauteed 1 1/2 tsp minced garlic and with 3 tsp of olive oil and added in 1 lb of ground turkey until it was browned.
While the meat was cooking and cooling I squeezed out excessive water from 16 oz bag of frozen spinach. To do this I used a cheesecloth and rang it out as much as I could (a paper towel or dishcloth would work just as well.
Along with the bag of spinach I mixed in a large bowl 1 1/2 cups ricotta cheese (almost a whole 16 oz container) and 2 eggs.
Once the ground turkey was cooled I added it to the mixture.
Then it was time to prepare for assembly. In a 9×13 glass pan I poured 1 cup marinara sauce and spread it evenly (you could use any pasta sauce you fancy).
In each shell I added 2 tbsp of the mixture and set them into the sauce.
With a little bit of squeezing I was able to add 24 shells to the pan.
I covered the shells with 2 more cups of marinara sauce and 1 1/2 cups of mozzarella cheese. In a preheated 400 degree oven I put the pan, that I had covered with aluminum foil, in for 30 minutes. After 30 minutes I removed the foil and cooked for another 10 minutes. Amazing!