Description
Wonderful stuffed shells – makes two 9×13 pans full! You can also freeze them on a cookie sheet and have them when company shows up!
Ingredients
- 1 (12 ounce) package jumbo pasta shells
- 8 ounces mushrooms, diced
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 pound ground turkey
- salt and pepper to taste
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 2 tablespoons chopped fresh parsley
- 2 cups cottage cheese
- 1 cup freshly grated Parmesan cheese
- 1 (32 ounce) jar spaghetti sauce
- 1 (8 ounce) package mozzarella cheese, shredded
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Set aside in warm water.
- In a large heavy skillet saute mushrooms
- garlic and onions. Add ground turkey and cook until evenly brown. Season with salt and pepper. Remove from heat
- and stir in spinach
- parsley
- cottage cheese and Parmesan cheese.
- Stuff the cooked shells with the mixture
- and place in a 9×13 inch baking dish. Cover with spaghetti sauce
- and sprinkle top with mozzarella cheese.
- Cover with foil
- and bake in preheated oven for 30 to 45 minutes
- or until heated through.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 14