Turkey Stuffed Shells with Pesto is a flavorful dish featuring jumbo pasta shells filled with a savory turkey and ricotta mixture, baked in marinara sauce, and topped with vibrant pesto.
Ingredients:
20 jumbo pasta shells, cooked al dente
1 tablespoon olive oil
1 pound ground turkey
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
1 cup ricotta cheese
½ cup grated Parmesan cheese
1 egg, lightly beaten
1 cup shredded mozzarella cheese, divided
2 cups marinara sauce
½ cup basil pesto
Fresh basil, for garnish
Instructions:
Cook the Pasta Shells:
Boil the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
Prepare the Turkey Filling:
Heat olive oil in a skillet over medium heat. Add ground turkey, breaking it apart as it cooks.
Stir in garlic, Italian seasoning, salt, and pepper. Cook until turkey is browned. Remove from heat and let it cool slightly.
Mix the Filling:
In a large bowl, combine the cooked turkey, ricotta cheese, Parmesan cheese, egg, and ½ cup mozzarella. Mix well.
Stuff the Shells:
Preheat oven to 375°F (190°C).
Spread 1 cup of marinara sauce at the bottom of a greased baking dish.
Fill each shell with the turkey mixture and arrange them in the dish.
Bake the Dish:
Pour the remaining marinara sauce over the stuffed shells.
Sprinkle with the remaining mozzarella cheese. Cover with foil and bake for 20 minutes.
Remove foil and bake for another 10 minutes, until cheese is bubbly and slightly golden.
Add Pesto & Serve:
Drizzle pesto over the baked shells and garnish with fresh basil. Serve warm.
Tips:
Make Ahead: Assemble the stuffed shells a day in advance and bake when ready.
Pesto Alternative: Try sun-dried tomato pesto or spinach pesto for a variation.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
