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Stuffed Pasta Shells with Ricotta, Ground Turkey and Spinach

People often ask me what types of foods I entertain with that are healthy and flavorful.  These stuffed pasta shells come to mind and I have made them many times and always have rave reviews.  They are a little higher on the caloric side, but two or three pasta shells should suffice and leave you very satisfied.


1 box of jumbo pasta shells.  

1 container of fresh ricotta cheese

1 pound of lean organic ground turkey

1 cup of parmesan cheese

2 large eggs

2 tblsp extra virgin olive oil

1 package of frozen chopped spinach – thawed and squeezed

1 yellow onion

4-5 cloves of garlic chopped

1 small bunch of basil leaves chopped

1 med. size can of marinara – can be homemade or store bought.  Make sure to watch the sodium.

cracked pepper and salt to taste


Prepare stock pot with salted boiling water and add pasta shells.  Only cook until partially cooked through and drain with cold water.  Set aside.  

Prepare a medium sauce pan on medium high heat.  Add a little olive oil and saute ground turkey and onion.  Cook turkey until pink is gone and onions are translucent.

Prepare a large mixing bowl with ricotta cheese, eggs, spinach, chopped basil, parmesan cheese, chopped garlic and pepper.  Add cooled turkey mixture and onions.

Mix all together and set aside.  Prepare a pyrex or baking dish and spread 1-2 cups of marinara on bottom of dish until completely covered.

Spoon in mixture into each pasta shell and place neatly into baking dish.  Sprinkle with parmesan cheese evenly over top.  

Bake at 350 degrees for about 35 minutes.

Serve with mediterranean salad and enjoy!

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