Stuffed Shells With Ground Turkey and Ricotta Cheese |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Left over ricotta cheese led me to making this recipe. Instead of the basic marinara sauce I made a bechamel sauce. Now if you are looking for a low fat recipe - this is not it. This is rich and creamy and delicious! Ingredients:
24 jumbo pasta shells |
1 lb ground turkey |
15 ounces ricotta cheese, whole milk |
1 cup frozen spinach |
1 teaspoon nutmeg |
1 onion |
1 garlic clove, minced |
2 teaspoons parsley, dried |
salt |
pepper |
1/2 cup mozzarella cheese |
Directions:
1. Prepare bechamel sauce. I use Bechamel Sauce. After the straining and the sauce was still warm add mozzarella cheese. Keep warm.
2. Cook shells to al dente and let cool to touch.
3. Saute onion, garlic and turkey until no longer pink. Add frozen spinach, nutmeg, pepper and generous amount of salt.
4. In a medium bowl mix warm turkey mixture with ricotta cheese. At this point taste and adjust seasoning.
5. Cover the bottom of Pyrex dish with some bechamel sauce.
6. Stuff shells, place in dish and cover with remaining sauce.
7. Bake at 350 until heated through.
8. Enjoy!
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