Ingredients
Equipment
Method
- Begin by bringing a large pot of salted water to a rolling boil. Carefully drop the jumbo shells into the pot and cook until al dente, about 8-10 minutes. Once cooked, drain and set aside.
- In a large skillet over medium heat, add a drizzle of olive oil and the minced garlic. Sauté for about a minute, then add the ground turkey and cook until browned. Stir in the chopped spinach and cook until wilted. Take off the heat, then add the ricotta, half of the mozzarella, and the Parmesan cheese along with Italian seasoning, red pepper flakes, salt, and pepper. Mix until well combined.
- Preheat your oven to 375°F (190°C). Take each cooked shell and spoon a generous amount of filling into it. Place the filled shells in a greased 9x13 inch baking dish, opening side up.
- Pour the marinara sauce evenly over the top. Sprinkle the remaining mozzarella cheese on top. Cover with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, until the cheese is golden and bubbly.
- Remove from the oven and let it rest for a few minutes. Garnish with fresh basil, if desired, before serving.
Notes
Make these stuffed shells ahead of time for easy meal planning. Store leftovers in an airtight container for up to 3 days or freeze for 2 months.