Ingredients
- 1 box jumbo pasta shells (you may have a few leftover)
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 garlic clove, minced
- 1 pound ground turkey
- 1 teaspoon kosher salt
- 1 ½ teaspoons Italian herbs
- 1 ¼ cups ricotta cheese
- ½ cup grated Parmesan cheese, divided
- 1 large egg
- 1 cup shredded mozzarella cheese, divided
- 1 ½ cups red sauce
Instructions
Preheat oven to 375°F.
Cook pasta shells al dente according to package directions. Drain and set aside.
2. Prepare the FillingHeat olive oil in a sauté pan over medium heat. Add diced onion and cook for about 4 minutes, until softened.
Add garlic and cook for 1 additional minute.
Stir in ground turkey, salt, and Italian herbs. Cook for 6–8 minutes, or until the turkey is fully cooked through. Remove from heat and allow to cool slightly.
3. Mix the Cheese FillingIn a large bowl, combine the cooled turkey mixture with ricotta, half of the Parmesan cheese, and the egg. Stir until fully combined.
4. Stuff the ShellsSpoon about 2 tablespoons of the turkey mixture into each cooked pasta shell.
Spread ½ cup of red sauce over the bottom of a 9 x 11-inch baking dish.
Arrange the stuffed shells seam side down in the dish.
Top with remaining red sauce, mozzarella cheese, and remaining Parmesan cheese.
5. BakeCover with foil and bake for 30 minutes.
Remove foil and bake an additional 10 minutes, until cheese is melted and bubbly.
Serve warm.
Notes
- Make it ahead: Assemble the dish up to 24 hours in advance and refrigerate until ready to bake.
- Freezer-friendly: Wrap tightly and freeze before baking. When ready to use, thaw overnight in the refrigerator and bake as directed.
- Swap the protein: Ground beef or Italian sausage can be substituted for turkey.
- Vegetarian option: Replace turkey with sautéed spinach and mushrooms.
- Leftovers: Store in an airtight container in the refrigerator for up to 4 days.
