Ingredients
12 jumbo pasta shells
1 lb ground turkey
2 cups fresh spinach, chopped
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1/2 cup feta cheese, crumbled
2 cups marinara sauce
1/2 cup grated Parmesan
2 cloves garlic, minced
1 tsp dried oregano
1 tbsp olive oil
Salt and pepper to taste
Instructions
Bring a large pot of salted water to a boil; cook pasta shells until al dente. Drain and set aside.
Heat olive oil in a skillet, cook ground turkey until browned. Add garlic and oregano, cook 2 minutes.
Add chopped spinach to the skillet, wilt it down, then season with salt and pepper.
In a bowl, mix ricotta, mozzarella, Parmesan, and feta cheese. Stuff cooled shells with meat-spinach mixture and cheese blend.
Spread marinara sauce in a baking dish, add stuffed shells, cover with remaining sauce and a sprinkle of Parmesan.
Bake at 375°F (190°C) for 25–30 minutes until bubbly and lightly golden.
Notes
Pre-wilt spinach for moisture balance.
Use fresh, high-quality marinara for best flavor.
Leftovers store well in the fridge for up to 3 days.
Can substitute turkey with halal beef or chicken if preferred.
- Prep Time: 25
- Cook Time: 35
- Category: Mediterranean Table
- Method: Baking
- Cuisine: Mediterranean
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 420
- Sugar: 3g
- Sodium: 1000mg
- Fat: 19g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg