Another yummy pasta recipe!!! Daddy loves this one. I’ve made these shells several times and they get better every time.
The secret to this one is adequately seasoning the spinach/cheese mixture prior to filling the shells. When you’re making a dish like this, the key is to season every layer, so you end up with a nice balance of flavor.
Double the ingredients below to make sure you have plenty of sauce
• 27 (9 oz) Barilla Jumbo Shells
• 1 cup onion, finely chopped
• 2 garlic cloves, chopped
• 1 tsp olive oil
• 1 lb 99% lean ground turkey
• 32 oz crushed tomatoes (I used Tuttorosso)
• 1 tbsp chopped fresh basil
- salt & pepper
2 cups part skim ricotta cheese
• 8 oz reduced fat mozzarella cheese, shredded
• 1 egg
• 16 oz package frozen spinach, thawed and squeezed well
• 1/4 cup Parmigiano Reggiano
Boil salted water and cook shells according to package directions. Make sure to make them al dente.
*Adding salt to pasta water gives the noodles extra flavor. The only time I skip this step is when I’m adding the pasta to an already salty sauce.
Meanwhile, saute onions and garlic in oil. Add turkey and salt and brown until cooked, breaking up in small pieces. Add tomatoes, salt, pepper and basil, then simmer on low, covered, about 15 minutes.
Preheat oven to 375°.
In a large bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.
*This is where you’ll want to season the mixture with salt & pepper (and any other spice you like.)
Once shells are cooked and cool, fill each shell with (about 2 heaping tbsp) cheese mixture and place on a large baking dish, or two smaller dishes, covering the bottom of the dish with a little sauce.
Top shells with half of the sauce, cover with foil and bake 40 minutes; uncover foil and bake 5 more minutes.
Serve with additional sauce on top.
Recipe source: Skinnytaste