Easy Turkey and Spinach Stuffed Shells

If you’re looking for a comforting, cheesy, and protein-packed meal, these Turkey and Spinach Stuffed Shells are a must-try!

Imagine jumbo pasta shells filled with a rich, savory mixture of ground turkey, creamy ricotta, and fresh spinach, all baked in a zesty marinara sauce.

It’s the perfect dinner for busy weeknights or special occasions!

Plus, it’s an excellent way to sneak in some extra greens.

Let’s dive into this easy and delicious recipe!

Why You’ll Love This Recipe

• A hearty and wholesome meal packed with protein and veggies.
• Easy to prepare and great for meal prep.
• Kid-friendly and family-approved.
• Can be made ahead and frozen for later.

Ingredients You’ll Need

For the Filling:

• 1 lb ground turkey
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the Sauce:

• 2 cups marinara sauce (store-bought or homemade)
• 1 can (14 oz) crushed tomatoes
• 1/2 onion, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon dried basil

Other Essentials:

• 12 oz jumbo pasta shells
• Fresh parsley for garnish

How to Make Turkey and Spinach Stuffed Shells

Step 1: Cook the Pasta

• Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until they are al dente (about 10 minutes). Drain and set aside.

Step 2: Prepare the Filling

• In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until fragrant (about 2 minutes).
• Add ground turkey, breaking it apart as it cooks. Season with Italian seasoning, salt, and pepper. Cook until browned and no longer pink (about 5-7 minutes).
• Stir in chopped spinach and cook for another 2 minutes until wilted.
• Remove from heat and let cool slightly. Stir in ricotta, mozzarella, Parmesan, and egg until well combined.

Step 3: Stuff the Shells

• Preheat oven to 375°F (190°C).
• Spread 1 cup of marinara sauce over the bottom of a 9×13-inch baking dish.
• Fill each shell with about 2 tablespoons of the turkey and ricotta mixture and place them in the baking dish, open side up.

Step 4: Assemble and Bake

• Pour the remaining marinara sauce over the stuffed shells, ensuring they are evenly coated.
• Sprinkle with additional mozzarella and Parmesan cheese.
• Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden brown.
• Garnish with fresh parsley before serving.

Tips for the Best Stuffed Shells

• Use fresh spinach for a vibrant flavor, or swap for frozen (thawed and drained).
• Don’t overcook the pasta—slightly firm shells hold up better.
• For extra richness, mix some cream cheese into the filling.

Variations and Substitutions

• Make it Spicy: Add red pepper flakes for a kick.
• Dairy-Free: Use a plant-based ricotta alternative.
• Gluten-Free: Swap jumbo shells for gluten-free pasta shells.

Storage and Reheating Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze before baking for up to 3 months.
• Reheat: Bake at 350°F until warmed through.

What to Serve with Stuffed Shells

• Garlic bread or a crusty baguette.
• Caesar or mixed greens salad (click here to see our salad recipes).
• Roasted vegetables.

Recipe FAQ’s

Can I use ground beef instead of turkey?

Yes! Ground beef or even ground chicken can be used as a substitute for turkey.

Can I make this dish ahead of time?

Absolutely! Assemble the stuffed shells, cover, and refrigerate for up to 24 hours before baking.

Can I freeze stuffed shells?

Yes! Freeze them unbaked in an airtight container for up to 3 months. When ready to eat, bake straight from frozen at 375°F for about 45-50 minutes.