High Protein Stuffed Shells
Dig into high-protein stuffed shells—cheesy, comforting, and packed with protein. A deliciously satisfying twist on a classic pasta favorite!
Equipment
- 1 baking dish 9x13 inch or two smaller ones
- 1 large pot for the pasta
- 1 large skillet
- 1 large bowl
Ingredients
- 24 Jumbo pasta shells (about half a 12-ounce box), plus a few extra in case of breakage
- 1 pound Lean ground turkey (93% or leaner)
- 1 cup Low-fat cottage cheese
- 1 cup Part-skim ricotta
- 1.5 cups Part-skim shredded mozzarella – devided
- ¼ cup Grated Parmesan
- 1 large Egg
- 4 cups Fresh spinach (or 10 ounces frozen, thawed and squeezed dry)
- 4 cups Marinara sauce (homemade or store-bought)
- 3 cloves minced Garlic
- 1 small chopped Onion
- 1 tbsp Olive oil
- 2 tsp Italian seasoning
- ¼ tsp Crushed red pepper flakes (optional)
- Salt and black pepper – to taste
- Fresh basil or parsley – a handful, chopped (optional for topping)
Instructions
- Boil the shells. Bring a large pot of salted water to a boil. Cook the jumbo shells until just shy of al dente, usually 1–2 minutes less than package directions. Drain and rinse under cool water to stop cooking. Lay them on a sheet pan to keep them from sticking.24 Jumbo pasta shells
- Cook the turkey. Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic for 30 seconds, then add ground turkey, Italian seasoning, red pepper flakes, salt, and pepper. Cook, breaking it up, until no longer pink. Remove from heat and let cool slightly.1 pound Lean ground turkey, 3 cloves minced Garlic, 1 small chopped Onion, 1 tbsp Olive oil, 2 tsp Italian seasoning, ¼ tsp Crushed red pepper flakes (optional), Salt and black pepper – to taste
- Wilt the spinach. In the same pan, add the fresh spinach and cook until wilted, 1–2 minutes. If using frozen spinach, skip cooking and just squeeze it very dry. Chop the spinach and set aside.4 cups Fresh spinach
- Mix the filling. In a large bowl, combine cottage cheese, ricotta, 1 cup mozzarella, Parmesan, egg, chopped spinach, and the cooked turkey. Season with a pinch of salt and pepper. The mixture should be thick and scoopable.1 cup Low-fat cottage cheese, 1 cup Part-skim ricotta, 1.5 cups Part-skim shredded mozzarella – devided, ¼ cup Grated Parmesan, 1 large Egg, Salt and black pepper – to taste
- Sauce the baking dish. Spread 1 to 1 1/2 cups marinara across the bottom of a 9x13-inch baking dish (or two smaller dishes). This prevents sticking and keeps the shells moist.4 cups Marinara sauce
- Stuff the shells. Fill each shell with a heaping spoonful of the turkey-cheese mixture. Nestle them into the sauced dish, open side up, so they’re snug but not crammed.
- Top and cover. Spoon remaining marinara over the shells. Sprinkle with the remaining 1/2 cup mozzarella. Cover with foil, tenting it slightly so it doesn’t stick to the cheese.
- Bake. Bake at 375°F (190°C) for 20 minutes. Remove foil and bake 10–15 minutes more, until bubbling and lightly golden in spots.
- Finish and serve. Let the shells rest for 5–10 minutes. Top with chopped basil or parsley. Serve with a green salad or roasted vegetables.Fresh basil or parsley – a handful, chopped (optional for topping)
