Best 2 Stuffed Shells With Ground Turkey And Ricotta Cheese Recipes
STUFFED SHELLS WITH GROUND TURKEY AND RICOTTA CHEESE
Left over ricotta cheese led me to making this recipe. Instead of the basic marinara sauce I made a bechamel sauce. Now if you are looking for a low fat recipe - this is not it. This is rich and creamy and delicious!
Provided by Golden Sunflower
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare bechamel sauce. I use recipe #117939. After the straining and the sauce was still warm add mozzarella cheese. Keep warm.
- Cook shells to al dente and let cool to touch.
- Saute onion, garlic and turkey until no longer pink. Add frozen spinach, nutmeg, pepper and generous amount of salt.
- In a medium bowl mix warm turkey mixture with ricotta cheese. At this point taste and adjust seasoning.
- Cover the bottom of Pyrex dish with some bechamel sauce.
- Stuff shells, place in dish and cover with remaining sauce.
- Bake at 350 until heated through.
- Enjoy!
Nutrition Facts : Calories 215.9, Fat 13.7, SaturatedFat 6.9, Cholesterol 78.6, Sodium 158.9, Carbohydrate 4.4, Fiber 0.9, Sugar 1.1, Protein 18.6
RICOTTA STUFFED SHELLS
Better than olive garden stuffed shells, this easy baked pasta recipe is filled with Ricotta cheese. With just 15 minutes of prep time, you can make this delicious freezer friendly kid approved dinner!
Provided by Christi Johnstone
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Cook pasta shells according to directions until they are al dente. Do not overcook. Run under cold water as soon as they are removed from the boiling water. Set aside for now.
- Preheat the oven to 350 degrees Fahrenheit and spray a 9x13 baking pan with cooking spray.
- Mix the ricotta cheese, egg, lemon juice, salt, garlic powder, onion powder, dried basil, dried oregano, and black pepper in a small bowl.
- Pour and spread 1 ¾ cup of the marinara sauce into the bottom of the dish.
- Fill each pasta shell with the ricotta cheese mixture and place them evenly throughout the baking pan.
- Once all pasta shells are filled and nestled into the sauce, drizzle the remaining marinara over all the shells and top off with mozzarella cheese.
- Bake in the oven for 20-25 minutes or until the sauce is bubbly and the cheese is melted.
- Broil for 2 minutes to get your cheese nice and toasty (if you prefer). Serve garnished with minced fresh parsley, if desired.
Nutrition Facts : Calories 495 kcal, Carbohydrate 52 g, Protein 27 g, Fat 20 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 100 mg, Sodium 1385 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
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