Stuffed Shells with Meat Sauce made with jumbo pasta shells filled with ricotta , mozzarella and spinach in a floor turkey meat sauce. Wholesome, excessive protein and household pleasant!
Stuffed Shells with Meat Sauce
Stuffed shells with meat sauce is a basic Italian-American dish that mixes pasta, ricotta cheese, and a hearty meat sauce to create a flavorful and filling meal. I make it leaner with floor turkey and so as to add vitamins, I add spinach to the filling. This dish could be made forward of time and is ideal for serving a big group or should you want a household dinner thought.
Substances for Stuffed Shells with Meat
- Jumbo Pasta Shells (e.g. Barilla or gluten-free pasta)
- Onion, finely chopped
- Garlic cloves, chopped
- Olive oil
- Lean floor turkey (both 99% or 93% lean) or floor beef
- Crushed tomatoes (e.g. Tuttorosso)
- Contemporary basil, chopped
- Salt and pepper
- Half-skim ricotta cheese
- Half-skim mozzarella cheese, shredded
- Giant egg
- Frozen spinach, thawed and squeezed
- Parmigiano Reggiano or parmesan cheese
How To Make Stuffed Shells with Meat Sauce
- Prepare dinner the jumbo pasta shells in response to the package deal directions till al dente. Drain and put aside.
- In the meantime, saute onions and garlic in oil. Add the bottom meat and salt and brown till cooked, breaking apart in small items with a picket spoon. Stir within the tomatoes, salt, pepper and basil, then simmer on low, lined, about quarter-hour, till the flavors meld.
- In a big bowl, combine collectively ricotta, egg, spinach, mozzarella, and parmesan.
- As soon as shells are cooked and funky, fill every shell with (about 2 heaping tbsp) cheese combination and place on a big baking dish, or two smaller dishes, overlaying the underside of the dish with just a little sauce.
- Preheat oven to 375F. High shells with half of the sauce, cowl with foil and bake 40 minutes; uncover foil and bake 5 extra minutes. Serve with extra sauce on prime and garnish with recent basil, if desired.
Variations and Ideas
- For a vegetarian model, omit the bottom turkey within the meat sauce or use veggie crumbles as a substitute.
- For those who’re not a fan of floor turkey you should utilize floor beef or floor hen as a substitute.
- You’ll be able to put together the meat sauce and the ricotta filling a day forward to save lots of time.
Stuffed Shells Storage and Freezer Ideas
Stuffed shells freeze nicely. Assemble the dish, cowl tightly with plastic wrap after which aluminum foil, and freeze. To bake, let it thaw within the fridge in a single day and bake as directed. (You’ll be able to see extra freezer meals right here).
What to Serve with Stuffed Shells:
Take pleasure in stuffed shells with a aspect salad and a few crusty garlic bread for a whole dinner.
Extra Pasta Recipes
Yield: 9 servings
Serving Dimension: 3 stuffed shells
- 27 Jumbo Pasta Shells, equivalent to barilla, or gf pasta, 9 ounces complete
- 1 cup onion, finely chopped
- 2 garlic cloves, chopped
- 1 tsp olive oil
- 1 lb 99% lean floor turkey, or 93% lean
- 32 oz crushed tomatoes, I used Tuttorosso
- 1 tbsp chopped recent basil
- salt and pepper, to style
- 2 cups part-skim ricotta cheese
- 8 oz part-skim mozzarella cheese, shredded
- 1 massive egg
- 16 oz package deal frozen spinach, thawed and squeezed nicely
- 1/4 cup Parmigiano Reggiano, or parmesan cheese
Put together the Meat Sauce:
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In the meantime, saute onions and garlic in oil.
-
Add the bottom turkey and salt and brown till cooked, breaking apart in small items with a picket spoon.
-
Stir within the tomatoes, salt, pepper and basil, then simmer on low, lined, about quarter-hour, till the flavors meld.
Put together the Cheese Filling:
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In a big bowl, combine collectively ricotta, egg, spinach, mozzarella, and parmesan.
Assemble The Stuffed Shells
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As soon as shells are cooked and funky, fill every shell with (about 2 heaping tbsp) cheese combination and place on a big baking dish, or two smaller dishes, overlaying the underside of the dish with just a little sauce.
Bake
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Preheat oven to 375F.
-
High shells with half of the sauce, cowl with foil and bake 40 minutes; uncover foil and bake 5 extra minutes.
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Serve with extra sauce on prime and garnish with recent basil, if desired.
Final Step:
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Serving: 3 stuffed shells, Energy: 360.9 kcal, Carbohydrates: 34.3 g, Protein: 28.4 g, Fats: 12.8 g, Saturated Fats: 3.7 g, Ldl cholesterol: 72.5 mg, Sodium: 375 mg, Fiber: 3.3 g, Sugar: 0.5 g
