Best Stuffed Shells With Ground Turkey And Ricotta Cheese Recipes

RICOTTA STUFFED SHELLS

Steps:

• Cook pasta shells according to directions until they are al dente. Do not overcook. Run under cold water as soon as they are removed from the boiling water. Set aside for now.
• Preheat the oven to 350 degrees Fahrenheit and spray a 9x13 baking pan with cooking spray.
• Mix the ricotta cheese, egg, lemon juice, salt, garlic powder, onion powder, dried basil, dried oregano, and black pepper in a small bowl.
• Pour and spread 1 ¾ cup of the marinara sauce into the bottom of the dish.
• Fill each pasta shell with the ricotta cheese mixture and place them evenly throughout the baking pan.
• Once all pasta shells are filled and nestled into the sauce, drizzle the remaining marinara over all the shells and top off with mozzarella cheese.
• Bake in the oven for 20-25 minutes or until the sauce is bubbly and the cheese is melted.
• Broil for 2 minutes to get your cheese nice and toasty (if you prefer). Serve garnished with minced fresh parsley, if desired.

STUFFED SHELLS WITH GROUND TURKEY AND RICOTTA CHEESE

Steps:

• Prepare bechamel sauce. I use recipe #117939. After the straining and the sauce was still warm add mozzarella cheese. Keep warm.
• Cook shells to al dente and let cool to touch.
• Saute onion, garlic and turkey until no longer pink. Add frozen spinach, nutmeg, pepper and generous amount of salt.
• In a medium bowl mix warm turkey mixture with ricotta cheese. At this point taste and adjust seasoning.
• Cover the bottom of Pyrex dish with some bechamel sauce.
• Stuff shells, place in dish and cover with remaining sauce.
• Bake at 350 until heated through.
• Enjoy!

TURKEY AND ARTICHOKE STUFFED SHELLS WITH ARRABBIATA SAUCE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.
• Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.
• In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
• To stuff the shells, cover the bottom of a 9-by-13-by-2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.
• To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)
• 2 tablespoons extra-virgin olive oil
• 6 ounces sliced pancetta, coarsely chopped
• 2 teaspoons crushed red pepper flakes
• 2 garlic cloves, minced
• 5 cups jarred or fresh marinara sauce
• Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

STUFFED SHELLS IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Set aside in warm water.
• In a large heavy skillet saute mushrooms, garlic and onions. Add ground turkey and cook until evenly brown. Season with salt and pepper. Remove from heat, and stir in spinach, parsley, cottage cheese and Parmesan cheese.
• Stuff the cooked shells with the mixture, and place in a 9x13 inch baking dish. Cover with spaghetti sauce, and sprinkle top with mozzarella cheese.
• Cover with foil, and bake in preheated oven for 30 to 45 minutes, or until heated through.

STUFFED SHELLS III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
• In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
• Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.