Turkey and Spinach Stuffed Shells
 
Prep time
Cook time
Total time
 
Recipe type: Pasta
Serves: 4
Ingredients
  • 16 jumbo pasta shells
  • 1 tablespoon extra virgin olive oil
  • ½ pound ground turkey (or beef or bison)
  • 3 large handfuls of fresh spinach (about 4 cups tightly packed)
  • ¼ teaspoon fennel seeds
  • ½ teaspoon red pepper flakes
  • salt and pepper, to taste
  • ½ cup grated Parmigiano Reggiano cheese
  • 2 cups marinara sauce
  • 4-8 ounces grated mozzarella cheese
Instructions
  1. Cook pasta shells in a large pot of salted, boiling water until just barely al dente. Drain, reserving about ½ cup of the pasta cooking water.
  2. Heat oil in a large skillet and add turkey; cook until completely browned, breaking apart with a spoon into small pieces. Add spinach a handful at a time and cook until completely wilted and combined with the turkey. Season with fennel and red pepper flakes, then deglaze the pan with the pasta cooking water. Taste and add salt and pepper to taste. Stir in ½ of the Parmigiano cheese.
  3. Grease and 8 inch square baking pan with cooking spray. Stuff shells with the meat mixture and place into the baking pan. Pour any extra cooking juices over the top, then pour marinara over the shells. Top with remaining Parmigiano cheese and mozzarella cheese and bake at 375, covered or uncovered, until heated through and bubbly, about 30 minutes.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2011/04/turkey-and-spinach-stuffed-shells/