Turkey & Ricotta Stuffed Shells

Turkey & Ricotta Stuffed Shells

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From: EatingWell.com, September 2018

This crowd-pleasing, make-ahead pasta dish uses lean ground turkey instead of ground beef and sneaks in zucchini, which helps you eat more vegetables and helps keep the filling moist. Assemble the shells and then freeze to bake off on a busy day for easy, healthy meal prep at its best.

Ingredients 6 servings

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Original recipe yields 6 servings
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Nutrition per serving may change if servings are adjusted.
  • 18 jumbo pasta shells
  • 1 teaspoon extra-virgin olive oil
  • 2 cups diced zucchini (about 1 zucchini)
  • 1 cup chopped onion
  • 2 teaspoons minced garlic
  • ½ pound lean ground turkey
  • 1 cup part-skim ricotta cheese
  • ½ cup shredded Parmesan cheese, divided
  • 1 large egg, lightly beaten
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon fennel seed
  • ¼ teaspoon freshly grated nutmeg or ⅛ teaspoon ground nutmeg
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 cups no-sugar-added marinara sauce, divided
  • 2 tablespoons chopped fresh basil (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F.
  2. Cook shells in a pot of boiling water according to package directions until al dente. Drain shells and transfer to a plate.
  3. Heat oil in a large skillet over medium heat. Add zucchini, onion and garlic and cook, stirring often, until the vegetables are softened, about 5 minutes. Add turkey and cook, breaking it up with a wooden spoon, until cooked through, 3 to 4 minutes.
  4. Whisk together ricotta, ¼ cup Parmesan, egg, Italian seasoning, fennel seed, nutmeg, crushed red pepper, salt and ground pepper in a large bowl. Add the turkey mixture and mix well.
  5. Spread 1 cup marinara in the bottom of a 9-by-13-inch baking dish. Spoon 2 heaping tablespoons ricotta mixture into each shell and arrange in the baking dish, seam side up. Top the filled shells with the remaining 1 cup sauce and sprinkle with the remaining ¼ cup Parmesan.
  6. Cover the baking dish with foil and bake until the marinara is bubbly, about 30 minutes. Uncover and bake for 10 minutes more. Let the shells rest for 10 minutes, then sprinkle with basil, if desired, and serve.
  • To make ahead: Prepare through Step 5. Wrap baking dish tightly with plastic wrap, then foil, and freeze for up to 1 month. Bake frozen shells, covered, until marinara is bubbly 45 to 50 minutes. Uncover and bake for 10 minutes more. Or, thaw shells in refrigerator overnight and bake as directed in recipe.

Nutrition information

  • Serving size: 3 stuffed shells
  • Per serving: 347 calories; 13 g fat(5 g sat); 5 g fiber; 38 g carbohydrates; 22 g protein; 28 mcg folate; 77 mg cholesterol; 7 g sugars; 0 g added sugars; 886 IU vitamin A; 18 mg vitamin C; 248 mg calcium; 3 mg iron; 523 mg sodium; 569 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value), Calcium (25% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 vegetable, 1½ starch, 1 fat, 1 lean protein, 1 medium-fat protein

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