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Stuffed Pasta Shells


  • 2 lb. ground turkey or beef
  • 2 tbsp. olive oil
  • 2 tsp. salt
  • 2 tsp. pepper
  • 2 tsp. onion powder
  • 2 tsp. basil leaves
  • 2 tsp. oregano leaves
  • 3 garlic cloves, minced
  • 1 1/4 c. ricotta cheese
  • 1/2 c. Parmesan cheese, grated
  • 12 oz. box pasta shells
  • 1 lb. jar pasta sauce
  • 1/2 c. Parmesan cheese, grated
  • 8 oz. fresh mozzarella, grated


  1. Preheat oven to 350 Degrees
  2. Fill a large sauce pot with water and 1 tablespoon of salt. Cook the pasta shells until al dente. Drain the shells reserving 1 cup of the pasta water and return to the pot but not to the heat. Drizzle and toss with olive oil and add the reserved water so the shells won’t dry out. Cover and set aside.
  3. In a large skillet on medium heat, begin to cook the ground turkey until the meat is thoroughly cooked. Once the meat is cooked drain any excess oil and turn to a bowl and season with salt, pepper, onion powder, basil leaves, oregano leaves, and minced garlic. Allow the meat to cool before adding the ricotta cheese.
  4. Take a rectangular casserole dish that is 9X13. Take about 1/4 cup of the pasta sauce and spread on the bottom of the dish using the back of a spoon so the shells won’t stick to the pan. Going back to the seasoned turkey, add the ricotta cheese and 1/2 cup of Parmesan cheese. Stir until well combined. Fill each pasta shell with a spoonful of the ground turkey mixture and place inside of the casserole dish until full.
  5. Take the remaining pasta sauce and pour over the rest of the pasta shells. Sprinkle the 1/2 cup of Parmesan cheese on top of the shells and then the fresh mozzarella cheese. Bake in the oven for 15-20 minutes or until cheese is fully melted and slightly golden brown. Remove from oven and serve.