Quick Recipe Version (TL;DR)
Quick Ingredients
- 24 jumbo pasta shells (whole-wheat or regular) (about 8 oz / 227 g)
- 1 tbsp olive oil
- 1 small yellow onion, finely diced (about 3/4 cup)
- 3 cloves garlic, minced
- 1 lb (454 g) lean ground turkey (93% lean)
- 4 packed cups baby spinach, chopped (about 4 oz / 113 g)
- 1 tsp Italian seasoning
- 3/4 tsp kosher salt, plus more for pasta water
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 1 cup part-skim ricotta (about 245 g)
- 1/2 cup finely grated Parmesan, divided
- 1 cup shredded part-skim mozzarella, divided
- 1 large egg
- 3 cups marinara sauce (24 oz / 680 g)
- 2 tbsp chopped fresh basil or parsley (optional)
Do This
- Boil shells in well-salted water until just al dente; drain and cool slightly.
- Sauté onion and garlic in olive oil; brown turkey with seasonings.
- Wilt spinach into turkey mixture; cool 5 minutes.
- Mix turkey-spinach with ricotta, egg, 1/4 cup Parmesan, and 3/4 cup mozzarella.
- Spread 1 1/2 cups marinara in a 9×13-inch baking dish; stuff shells and arrange on top.
- Top with remaining marinara and a light sprinkle of remaining cheeses.
- Bake at 375°F (190°C) covered 20 minutes, then uncovered 15 minutes; rest 10 minutes.
Why You’ll Love This Recipe
- Comfort food vibes, lighter feel: Lean turkey, lots of spinach, and part-skim cheeses keep it satisfying without being heavy.
- Family-friendly: Classic cheesy baked pasta flavors with a mild, savory filling.
- Great for meal prep: Make ahead, refrigerate or freeze, and bake when you need an easy dinner.
- Flexible: Whole-wheat or regular shells work, and you can adjust the cheese level easily.
Grocery List
- Produce: 1 small yellow onion, 3 cloves garlic, 4 cups baby spinach, fresh basil or parsley (optional)
- Dairy: Part-skim ricotta, Parmesan cheese, part-skim mozzarella, 1 large egg
- Meat: 1 lb lean ground turkey (93% lean recommended)
- Pantry: Jumbo pasta shells (whole-wheat or regular), marinara sauce, olive oil, Italian seasoning, kosher salt, black pepper, crushed red pepper flakes (optional)
Full Ingredients
Pasta
- 24 jumbo pasta shells (whole-wheat or regular) (about 8 oz / 227 g)
- Kosher salt, for pasta water
Turkey-Spinach Filling
- 1 tbsp olive oil
- 1 small yellow onion, finely diced (about 3/4 cup)
- 3 cloves garlic, minced
- 1 lb (454 g) lean ground turkey (93% lean)
- 1 tsp Italian seasoning
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 4 packed cups baby spinach, chopped (about 4 oz / 113 g)
- 1 cup part-skim ricotta (about 245 g)
- 1 large egg
- 1/2 cup finely grated Parmesan, divided
- 1 cup shredded part-skim mozzarella, divided
Sauce and Topping
- 3 cups marinara sauce (24 oz / 680 g)
- 2 tbsp chopped fresh basil or parsley (optional, for serving)
Step-by-Step Instructions
Step 1: Prep the oven and baking dish
Arrange a rack in the center of the oven and preheat to 375°F (190°C). Lightly coat a 9×13-inch baking dish with a thin swipe of olive oil or nonstick spray (optional but helpful for easy cleanup).
Set the dish near your workspace so assembling the shells feels easy and not messy.
Step 2: Cook the shells just until al dente
Bring a large pot of water to a boil and salt it generously (the water should taste pleasantly salty). Add 24 jumbo shells and cook according to the package directions, but pull them 1 minute early so they stay sturdy for stuffing (typically 8–10 minutes total, depending on brand).
Drain the shells and rinse briefly with cool water to stop the cooking. Spread them on a baking sheet or large plate so they don’t stick together.
Step 3: Brown the turkey with onion and garlic
While the pasta cooks, warm 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 4–5 minutes.
Add the minced garlic and cook for 30 seconds until fragrant. Add the ground turkey and cook, breaking it up with a wooden spoon, until no longer pink and lightly browned, about 6–8 minutes.
Stir in 1 tsp Italian seasoning, 3/4 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp crushed red pepper flakes (if using).
Step 4: Wilt the spinach and cool the mixture slightly
Add the chopped spinach to the skillet in handfuls, stirring as it wilts, about 2–3 minutes total. If there’s a lot of moisture in the pan, keep cooking for another 1–2 minutes to evaporate excess liquid (this helps prevent watery filling).
Remove the skillet from the heat and let the mixture cool for 5 minutes. This cooling step is important so the egg doesn’t scramble when you mix the filling.
Step 5: Make the ricotta filling
In a large bowl, combine the cooled turkey-spinach mixture with:
1 cup part-skim ricotta, 1 large egg, 1/4 cup Parmesan (from the 1/2 cup total), and 3/4 cup mozzarella (from the 1 cup total).
Mix until evenly combined. The filling should be thick, scoopable, and well-seasoned. Taste and adjust salt and pepper if needed (especially if your marinara is low-sodium).
Step 6: Assemble the stuffed shells with marinara
Spread 1 1/2 cups marinara in the bottom of the prepared baking dish.
Stuff each shell with about 2 heaping tablespoons of filling (a spoon works great; a piping bag also works if you want it extra neat). Arrange the shells in the dish in a single snug layer, open side up.
Spoon the remaining 1 1/2 cups marinara over the shells, focusing on the pasta edges so they don’t dry out.
Step 7: Add a light cheese topping and bake
Sprinkle the top with the remaining 1/4 cup Parmesan and 1/4 cup mozzarella for a lighter but still melty, golden finish.
Cover the dish tightly with foil and bake for 20 minutes. Remove the foil and bake for another 15 minutes, or until the sauce is bubbling around the edges and the cheese is melted and lightly golden.
Step 8: Rest, garnish, and serve
Let the shells rest for 10 minutes before serving. This helps the filling set up so the shells hold together nicely on the plate.
Finish with 2 tbsp chopped basil or parsley (optional) and serve warm. A simple salad or roasted vegetables pairs perfectly.
Pro Tips
- Don’t overcook the shells: Slightly undercooked shells are less likely to tear and won’t turn mushy after baking.
- Prevent watery filling: If your spinach releases a lot of liquid, cook it off for a minute or two before mixing with ricotta.
- Make stuffing easy: For fast assembly, spoon filling into a zip-top bag, snip a corner, and pipe into shells.
- Choose a marinara you love: With a simple ingredient list, a good-tasting marinara makes a big difference.
- Light topping, big payoff: A modest amount of mozzarella still gives you that melty comfort-food look without burying the dish in cheese.
Variations
- Extra veggie version: Add 1 cup finely chopped mushrooms (sauté with the onion) or 1 cup grated zucchini (squeeze dry first) to boost volume and fiber.
- Higher-protein, lower-fat swap: Use 1 cup low-fat cottage cheese (blended smooth) in place of ricotta.
- Spicier “arrabbiata” style: Increase red pepper flakes to 1/2 tsp and use a spicy marinara.
Storage & Make-Ahead
Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave until hot, or in a 350°F (175°C) oven covered with foil for about 15–20 minutes.
Make ahead (unbaked): Assemble the entire dish, cover tightly, and refrigerate up to 24 hours. Bake at 375°F (190°C) covered for 30 minutes, then uncover and bake 15 minutes more (cold dish needs extra covered time).
Freeze: Assemble in a freezer-safe dish, wrap tightly (plastic wrap plus foil), and freeze up to 3 months. Thaw overnight in the fridge before baking, or bake from frozen at 375°F (190°C) covered for about 60 minutes, then uncovered for 10–15 minutes until bubbling hot.
Nutrition (per serving)
Approximate (1/6 of recipe): 430 calories, 38 g protein, 41 g carbs, 13 g fat, 4 g saturated fat, 4 g fiber, 950 mg sodium. Values vary based on marinara and exact dairy brands used.
