Creamy Tomato Turkey Shell Pasta Bake

• 12 oz turkey meatballs, cooked and crumbled
• 16 oz jumbo pasta shells, cooked
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup heavy cream
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt to taste
• Black pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix crumbled turkey, marinara sauce, ricotta, Parmesan, 1 cup mozzarella, basil, oregano, garlic powder, salt, and pepper.
3. 3 Stuff each pasta shell with the turkey mixture.
4. 4 Place stuffed shells in a greased 9x13 inch baking dish.
5. 5 Pour heavy cream over the shells.
6. 6 Top with remaining mozzarella cheese.
7. 7 Bake for 45 minutes or until bubbly and cheese is golden.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Measuring cups and spoons

Variations

• Add sautéed spinach for extra nutrients.
• Use ground turkey instead of meatballs for a quicker prep.

Substitutions

• Substitute ricotta with cottage cheese for a lower-fat option.
• Use turkey sausage for a spicier kick.

Pairings

• Steamed broccoli
• Italian bread

Nutrition

Tips

• For a make-ahead option, prepare the dish up to the baking step and refrigerate for up to 24 hours.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until heated through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator, then reheat covered in the oven at 350°F for 30-40 minutes.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with garlic bread for a complete meal.

FAQ