Marinara Turkey Shell Pasta Bake

• 12 oz pasta shells, uncooked
• 1 lb ground turkey
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 egg
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt to taste
• Fresh basil leaves for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta shells according to package instructions until al dente; drain.
3. 3 In a skillet, cook ground turkey over medium heat until browned; drain excess fat.
4. 4 In a bowl, mix ricotta, 1/4 cup Parmesan, egg, basil, oregano, and garlic powder.
5. 5 Stuff pasta shells with the ricotta mixture.
6. 6 Arrange stuffed shells in a baking dish and pour marinara sauce over the top.
7. 7 Top with mozzarella and remaining Parmesan cheese.
8. 8 Bake uncovered for 30 minutes or until bubbly and cheese is golden.
9. 9 Let stand for 10 minutes before serving.
10. 10 Garnish with fresh basil leaves.

Equipment

• Baking dish
• Skillet
• Mixing bowls

Variations

• Add sautéed spinach or diced bell peppers for extra veggies.
• Substitute turkey with lean ground beef or plant-based meat alternatives.

Substitutions

• Use cottage cheese instead of ricotta for a tangier flavor.
• Replace mozzarella with cheddar cheese for a sharper taste.

Pairings

• Garlic bread
• Caesar salad
• Steamed broccoli

Nutrition

Tips

• For a make-ahead option, assemble the dish and refrigerate for up to 24 hours before baking.
• If you prefer a vegetarian option, substitute the ground turkey with sautéed mushrooms and zucchini.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in a preheated 350°F oven until bubbly.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pair with a crisp white wine or a light beer.

FAQ