There’s something about oven-baked pasta that brings a sense of calm, warmth, and satisfaction. When you’re looking for a dish that checks all the boxes—comfort food, rich flavor, balanced nutrition, and ease of preparation—Stuffed Pasta Shells with Ground Turkey and Spinach are the perfect choice.
Whether you’re meal prepping for the week or planning a family dinner that everyone will love, this dish delivers a hearty, satisfying experience without the guilt. It’s cheesy, saucy, and loaded with lean protein and veggies, making it as wholesome as it is indulgent.
Why You’ll Love Stuffed Pasta Shells with Ground Turkey and Spinach:
Still on the fence? Here’s why this dish might just become your new favorite go-to meal.
- It’s lighter than traditional baked pasta. Swapping ground beef for lean turkey and using part-skim cheeses helps cut down on fat without losing flavor.
- Sneaky veggies. Even picky eaters won’t notice all the spinach packed into the filling.
- Perfect for meal prep. These shells keep well in the fridge or freezer.
- One dish = dinner done. With protein, vegetables, and carbs, this is a balanced meal in itself.
- Easy to customize. Want to spice things up or make it vegetarian? You’ve got options.
Ingredients You’ll Need for Stuffed Pasta Shells with Ground Turkey and Spinach:
Before you get started, it’s helpful to gather all your ingredients. Here’s everything you’ll need to bring this satisfying baked pasta dish to life.
Pasta and Sauce:
| Ingredient | Amount |
|---|---|
| Jumbo pasta shells | 27 shells (about 9 oz) |
| Olive oil | 1 tsp |
| Onion, finely chopped | 1 cup |
| Garlic cloves, chopped | 2 cloves |
| Lean ground turkey | 1 lb (93% or 99% lean) |
| Crushed tomatoes | 32 oz |
| Fresh basil, chopped | 1 tbsp |
| Salt and black pepper | To taste |
Filling:
| Ingredient | Amount |
|---|---|
| Part-skim ricotta or cottage cheese | 2 cups |
| Shredded mozzarella cheese | 8 oz |
| Grated Parmesan cheese | 1/4 cup |
| Egg | 1 large |
| Frozen spinach, thawed & drained | 16 oz |
How to Make Stuffed Pasta Shells with Ground Turkey and Spinach:
Creating this dish is simpler than it might look at first glance. Let’s break it down step-by-step.
1. Cook the Pasta Shells:
You’ll want to start by bringing a large pot of salted water to a boil. Cook the jumbo pasta shells until they’re just al dente—firm to the bite.
- Don’t overcook them or they may tear when you fill them.
- Drain and let them cool on a large baking sheet to prevent sticking.
2. Make the Ground Turkey Meat Sauce:
In a large skillet or saucepan:
- Heat 1 teaspoon of olive oil over medium heat.
- Add the chopped onions and garlic. Sauté until the onion turns translucent and fragrant.
- Add in your ground turkey. Season with a pinch of salt and black pepper.
- Break up the meat as it cooks to prevent large clumps. Cook until browned (about 8–10 minutes).
- Stir in the crushed tomatoes and chopped basil.
- Lower the heat and let it simmer for 15 minutes, covered.
This meat sauce creates a robust, savory ba:se for your stuffed shells and helps prevent them from drying out in the oven.
3. Mix the Cheese and Spinach Filling:
In a large bowl:
- Combine the ricotta (or cottage cheese), egg, thawed spinach, shredded mozzarella, and Parmesan.
- Mix well until smooth and creamy.
This filling is packed with protein and nutrients, and the spinach adds a vibrant, fresh flavor that balances out the richness of the cheeses.
4. Assemble the Shells:
Here comes the fun part—filling and arranging!
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of your turkey-tomato sauce on the bottom of a large baking dish. This prevents the shells from sticking and adds extra moisture.
- Using a spoon or piping bag, stuff each shell with about 2 tablespoons of the cheese-spinach filling.
- Place the stuffed shells in a single layer over the sauce.
Once all your shells are arranged:
- Spoon half of the remaining sauce on top.
- Cover the dish with foil.
5. Bake to Golden, Bubbly Perfection:
- Bake the covered dish for 40 minutes.
- Remove the foil and bake for an additional 5–10 minutes, or until the top is slightly browned and the sauce is bubbling.
Nutritional Benefits: A Healthier Comfort Classic:
You want food that feels good and does good, too. This recipe gives you both.
- Ground turkey is high in protein and lower in fat than ground beef.
- Spinach brings fiber, iron, vitamin K, and antioxidants.
- Cottage or ricotta cheese offers calcium and an extra protein boost.
- Mozzarella and Parmesan add flavor while still being lower in fat when you use part-skim versions.
Looking to boost the nutrition even further? Use whole wheat pasta shells or add chopped mushrooms to the meat sauce for more fiber.
Tips for Success:
Cooking & Filling
- Don’t overcook the pasta. Slightly firm shells are easier to stuff and won’t tear.
- Drain spinach thoroughly. Use a cheesecloth or press between paper towels.
- Use a piping bag or zip-top bag with the corner snipped off to fill shells faster.
Storage & Freezing:
- In the fridge: Store leftovers in an airtight container for up to 4 days.
- To freeze: Assemble the shells in a freezer-safe dish (without baking), wrap tightly, and freeze. When ready, bake straight from frozen, adding 10–15 extra minutes.
Customizations and Variations:
This recipe is easy to adapt based on your taste or dietary needs.
Try these twists:
- Vegetarian version: Skip the turkey and add sautéed mushrooms or lentils to the tomato sauce.
- Spicy kick: Add red pepper flakes or swap ground turkey for spicy Italian sausage.
- Dairy-free? Use a plant-based ricotta and shredded vegan mozzarella.
- Whole-grain boost: Use whole wheat pasta shells for more fiber.
You can even transform this recipe into a stuffed shell casserole by layering the components like lasagna.
Frequently Asked Questions About Stuffed Pasta Shells with Ground Turkey and Spinach:
Can I make these stuffed shells ahead of time?
Yes! You can prep and assemble the dish a day in advance. Store it in the refrigerator, covered, and bake when ready.
Can I freeze stuffed pasta shells after baking them?
Absolutely. Once cooled, wrap portions tightly and freeze. Reheat in the oven or microwave until warmed through.
Can I use fresh spinach instead of frozen?
Yes, you can. Sauté fresh spinach in a pan until wilted. Let it cool and squeeze out excess moisture before mixing.
What can I serve with stuffed pasta shells?
This dish pairs beautifully with:
- A crisp green salad
- Garlic bread or crusty sourdough
- Roasted veggies like broccoli or zucchini
Can I substitute cottage cheese for ricotta?
Definitely. Cottage cheese is higher in protein and makes a great ricotta alternative. Just make sure it’s well-drained.
Conclusion: A Wholesome Dinner You’ll Come Back to Again and Again
You don’t need a fancy restaurant or hours in the kitchen to enjoy something truly satisfying. Stuffed pasta shells with ground turkey and spinach bring that home-cooked magic right to your table—with less fat, more nutrients, and flavors that hit all the right notes.
This dish isn’t just about taste—it’s about fueling your body, feeding your family, and finding joy in simple ingredients.
More Recipe Suggestions:
Turkey Burgers with Balsamic Caramelized Onions and Provolone
Pesto Turkey and Avocado Bacon Sandwich
Homemade Bacon Shells and Cheese
Strawberry Crunch Cheesecake Tacos
Stuffed Pasta Shells with Ground Turkey and Spinach
Equipment
- Large Skillet optional
- Lodge Oval Brasier/Casserole optional
- Baking Dish 9 x 13 Casserole optional
- Baking Dish Set (ceramic) optional
Ingredients
- 27 jumbo pasta shells about 9 ounces
- 1 cup onion finely chopped
- 2 garlic cloves chopped
- 1 teaspoon olive oil
- 1- pound lean ground turkey 99% or 93%
- 32 ounces crushed tomatoes
- 1 tablespoon fresh basil chopped
- Salt and pepper to taste
- 2 cups part-skim ricotta cheese or cottage cheese for more protein
- 8 ounces part-skim mozzarella cheese shredded
- 1 large egg
- 16 ounces frozen spinach thawed and well-drained
- 1/4 cup grated Parmesan cheese
Instructions
Prepare the Pasta Shells:
- Cook the jumbo pasta shells according to the package instructions until al dente. Once cooked, drain and set aside to cool slightly.
Make the Meat Sauce:
- In a large skillet, heat the olive oil over medium heat. Add the finely chopped onions and garlic and sauté until softened and fragrant. Add the ground turkey and a pinch of salt, and cook until browned, breaking it into small pieces as it cooks.
- Once the turkey is browned, stir in the crushed tomatoes, basil, salt, and pepper. Reduce the heat to low, cover, and let the sauce simmer for about 15 minutes to allow the flavors to meld.
Prepare the Cheese Filling:
- In a large bowl, mix together the ricotta (or cottage cheese), egg, thawed and drained spinach, shredded mozzarella, and Parmesan cheese. Stir until well combined.
Assemble the Stuffed Shells:
- Preheat your oven to 375°F (190°C).
- Take the cooked and cooled pasta shells and fill each one with approximately 2 heaping tablespoons of the cheese mixture. Place the stuffed shells in a large baking dish (or two smaller dishes), arranging them in a single layer. Spread a small amount of the meat sauce on the bottom of the dish before placing the shells to prevent sticking.
Bake the Dish:
- Top the stuffed shells with half of the remaining sauce. Cover the dish with foil and bake in the preheated oven for 40 minutes. After 40 minutes, remove the foil and bake for an additional 5 minutes to lightly brown the top.
Serve:
- Once baked, serve the stuffed shells with the remaining sauce spooned on top. Garnish with additional fresh basil if desired.
