Description
A delicious and high-protein Italian-inspired dish featuring jumbo pasta shells stuffed with a flavorful mixture of ground turkey, cottage cheese, spinach, and pesto, baked in marinara sauce and topped with mozzarella and parmesan cheeses. Perfect for a hearty family dinner that combines rich flavors and wholesome ingredients.
Ingredients
Pasta
- 12 oz box jumbo shells
Filling
- 2 tbsp olive oil
- 1/2 yellow onion, diced
- 1 lb ground turkey
- 16 oz cottage cheese (4% milkfat)
- 1 cup shredded parmesan cheese, divided
- 5 oz spinach, wilted, squeezed of excess water and chopped
- 1/4 cup fresh chopped parsley (save some extra for topping)
- 1 cup fresh pesto, divided
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flake
- 1/2 tsp salt
- 1/4 tsp pepper
Sauce and Topping
- 3 cups marinara sauce
- 2 cups mozzarella cheese
Instructions
- Preheat and Prepare Dish. Preheat the oven to 375°F (190°C). Lightly coat a 9×13 inch casserole dish with 1.5 cups of marinara sauce to prepare the base for the stuffed shells.
- Cook Pasta Shells. Boil jumbo shells in salted water according to package instructions until al dente, slightly undercooked because they will finish cooking in the oven. Drain and set aside.
- Cook Turkey Mixture. In a skillet over medium-high heat, sauté diced onion in olive oil for 3-4 minutes until softened. Add ground turkey and cook, breaking it apart into fine pieces until fully cooked through and no longer pink. Remove from heat and allow to cool for 10 minutes.
- Prepare Filling. In a large mixing bowl, combine cottage cheese, half of the parmesan cheese (1/2 cup), chopped spinach, parsley, half of the pesto (1/2 cup), minced garlic, dried oregano, red pepper flakes, salt, and pepper. Add the cooled cooked turkey to this mixture and stir until fully combined.
- Stuff Shells. Carefully fill each cooked jumbo shell with about 1/4 cup of the turkey and cheese mixture. Arrange the stuffed shells seam side up in the casserole dish over the marinara sauce.
- Add Sauce and Cheese. Pour the remaining 1.5 cups of marinara sauce evenly over the stuffed shells. Spoon the remaining pesto (1/2 cup) across the top. Sprinkle mozzarella cheese and the remaining parmesan cheese evenly over the dish.
- Bake. Cover the casserole dish with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake uncovered for an additional 10 minutes until cheese is melted and bubbly.
- Finish and Serve. Remove from oven and sprinkle with remaining fresh parsley. Let the dish cool for about 15 minutes before serving to allow flavors to meld and make serving easier. Enjoy your high-protein pesto stuffed shells!
Notes
- To wilt spinach quickly, sauté in a pan or microwave briefly, then squeeze out excess water for best texture.
- For a milder dish, reduce or omit red pepper flakes.
- Using fresh pesto enhances flavor, but store-bought pesto works well in a pinch.
- These stuffed shells can be prepared in advance and baked just before serving.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
