Spinach Ricotta Stuffed Shells with Meat Sauce

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Jumbo pasta shells stuffed with ricotta cheese, mozzarella and spinach topped with a turkey meat sauce. Here’s a great way to sneak spinach on your kids’ plate!

Jumbo pasta shells stuffed with ricotta cheese, mozzarella and spinach topped with a turkey meat sauce. Here's a great way to sneak spinach on your kids' plate!Spinach Ricotta Stuffed Shells with Meat Sauce

More Italian pasta recipes you might enjoy are Pasta with Butternut Squash Sauce, Spicy Sausage and Baby Spinach, Orecchiette Pasta with Chicken Sausage, Spinach Lasagna Rolls, and Brussels Sprouts Carbonara.

This recipe just got a makeover. Some of you may have seen this in the archives, or have even made this before, today I decided to give it a face-lift with new photos and address some issues some people had with not having enough stuffing for the shells.

These are very satisfying, three are more than enough to fill you up, or two with a salad on the side. A perfect dish if you have company as this makes a large amount, or you can bake half and freeze the rest for another night.

Thank you Julie Hamilton for sharing this recipe with Skinnytaste.

Jumbo pasta shells stuffed with ricotta cheese, mozzarella and spinach topped with a turkey meat sauce. Here's a great way to sneak spinach on your kids' plate!

Jumbo pasta shells stuffed with ricotta cheese, mozzarella and spinach topped with a turkey meat sauce. Here's a great way to sneak spinach on your kids' plate!

Jumbo pasta shells stuffed with ricotta cheese, mozzarella and spinach topped with a turkey meat sauce. Here's a great way to sneak spinach on your kids' plate!

Jumbo pasta shells stuffed with ricotta cheese, mozzarella and spinach topped with a turkey meat sauce. Here's a great way to sneak spinach on your kids' plate!
Jumbo pasta shells stuffed with ricotta cheese, mozzarella and spinach topped with a turkey meat sauce. Here's a great way to sneak spinach on your kids' plate!
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5 from 7 votes
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Spinach Ricotta Stuffed Shells with Meat Sauce

360.9 Cals 28.4 Protein 34.3 Carbs 12.8 Fats
Prep Time: 10 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 25 mins
Yield: 9 servings
COURSE: Dinner
CUISINE: Italian
Jumbo pasta shells stuffed with ricotta cheese, mozzarella and spinach topped with a turkey meat sauce. Here's a great way to sneak spinach on your kids' plate!

Ingredients

  • 27 9 oz Barilla Jumbo Shells ( or GF shells)
  • 1 cup onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 tsp olive oil
  • 1 lb 99% lean ground turkey
  • 32 oz crushed tomatoes, I used Tuttorosso
  • 1 tbsp chopped fresh basil
  • salt and pepper
  • 2 cups part skim ricotta cheese
  • 8 oz reduced fat mozzarella cheese, shredded
  • 1 egg
  • 16 oz package frozen spinach, thawed and squeezed well
  • 1/4 cup Parmigiano Reggiano

Instructions

  • Boil water and cook shells according to package directions, make sure to make them al dente.
  • Meanwhile, saute onions and garlic in oil.
  • Add turkey and salt and brown until cooked, breaking up in small pieces.
  • Add tomatoes, salt, pepper and basil, then simmer on low, covered, about 15 minutes.
  • Preheat oven to 375°.
  • In a large bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.
  • Once shells are cooked and cool, fill each shell with (about 2 heaping tbsp) cheese mixture and place on a large baking dish, or two smaller dishes, covering the bottom of the dish with a little sauce.
  • Top shells with half of the sauce, cover with foil and bake 40 minutes; uncover foil and bake 5 more minutes.
  • Serve with additional sauce on top.

Nutrition

Serving: 3stuffed shells, Calories: 360.9kcal, Carbohydrates: 34.3g, Protein: 28.4g, Fat: 12.8g, Saturated Fat: 3.7g, Cholesterol: 72.5mg, Sodium: 375mg, Fiber: 3.3g, Sugar: 0.5g
WW Points Plus: 9
Keywords: healthy italian recipes, italian pasta dishes, ricotta stuffed shells with meat sauce, spinach and ricotta stuffed shells with meat sauce, Spinach Ricotta Stuffed Shells with Meat Sauce

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185 comments

  1. are all these recipes that i receive on email also in your books?
    Wanting to purchase a book as prefer looking at a book versus looking at the computer.
    Love all the recipes and that they are heathy.
    Going to make this and have my son and his family over !! 🙂
    Cheryl

  2. Love love love this thank you for sharing a skinny way to cook Italian food . 

  3. I often make this meat sauce and serve it over store bought stuffed shells or zoodles for a quick weeknight meal. My kids also love it mixed with ravioli in their thermos for school lunch. A quick, easy, tasty, healthy sauce!

  4. Hi Gina…
    Love love love your recipes. You make it really fun and easy to cook! I am going to make this for dinner tonight and was wondering if it would be ok to substitute veggie crumbles for the ground turkey?

    Thanks again for making me a definite better cook!

    Faith

  5. I made these and there were a lot left over, so I froze the remaining. Since they were frozen after they were already baked, does anyone have recommendations on the best way to cook them from frozen?
    Thanks!

    • I just thaw them in my fridge (take them out of the freezer that morning or night before) and then cook as directed. If they don’t thaw completely, I add more cooking time, starting them off covered in foil in oven (to prevent drying out or burning due to extra bake time).

  6. Great dinner; thank you!

  7. I love Gina and this recipe is a huge hit. However, the prep time is definitely way OFF!! It took me 45 minutes to prep this recipe, which is fine. I don’t understand how one can cook pasta shells, make a meat sauce, prepare the filling and stuff 27 shells and have the dish oven ready in ten minutes! If somebody knows a miracle worker who can, I’d love to meet them!

  8. I’m very surprised that there is no mention of draining the turkey after cooking it. From not draining the turkey and using part-skim ricotta instead of fat free ricotta, I think the nutritional numbers given for the amount of fat (13g) in a 390 calorie serving is incorrect.

  9. This was really delicious!  It made enough for 3 meals for the two of us. Will be making this again!