Pesto Turkey Shell Pasta Bake

• 12 oz dried jumbo pasta shells
• 1 lb ground turkey
• 1 cup marinara sauce
• 1/2 cup basil pesto
• 1 cup ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt to taste
• Black pepper to taste
• 2 tbsp olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta shells according to package instructions until al dente; drain and set aside.
3. 3 In a large skillet, heat olive oil over medium heat. Add ground turkey, garlic, and oregano; cook until browned.
4. 4 Stir in marinara sauce and pesto; simmer for 5 minutes.
5. 5 In a bowl, mix ricotta cheese and egg; season with salt and pepper.
6. 6 Stuff each pasta shell with a bit of the ricotta mixture.
7. 7 Arrange stuffed shells in a greased baking dish. Pour turkey pesto sauce over the shells.
8. 8 Top with mozzarella and Parmesan cheese.
9. 9 Bake uncovered for 25-30 minutes, until bubbly and cheese is golden.
10. 10 Let stand for 5 minutes before serving.

Equipment

• Large skillet
• Baking dish
• Mixing bowls

Variations

• Add sautéed spinach for extra greens.
• Use sun-dried tomato pesto for a twist.

Substitutions

• Use Greek yogurt in place of ricotta for a tangier flavor.
• Substitute zucchini noodles for a lower-carb option.

Pairings

• Caesar salad
• Warm crusty bread

Nutrition

Tips

• For a make-ahead option, assemble the dish and refrigerate for up to 24 hours before baking.
• Substitute ground chicken for a different flavor profile.

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 2 months. Thaw overnight in the refrigerator and bake covered for 30 minutes, then uncover and bake an additional 15 minutes.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with garlic bread for a hearty meal.

FAQ