Stuffed Shells With Ground Turkey and Ricotta Cheese
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
8
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
- Prepare bechamel sauce. I use recipe #117939. After the straining and the sauce was still warm add mozzarella cheese. Keep warm.
- Cook shells to al dente and let cool to touch.
- Saute onion, garlic and turkey until no longer pink. Add frozen spinach, nutmeg, pepper and generous amount of salt.
- In a medium bowl mix warm turkey mixture with ricotta cheese. At this point taste and adjust seasoning.
- Cover the bottom of Pyrex dish with some bechamel sauce.
- Stuff shells, place in dish and cover with remaining sauce.
- Bake at 350 until heated through.
- Enjoy!
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RECIPE SUBMITTED BY
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