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Turkey and Spinach Stuffed Shells with Arrabbiata Sauce Recipe

Looking for an easy Turkey and Spinach Stuffed Shells with Arrabbiata Sauce recipe? Learn how to make Turkey and Spinach Stuffed Shells with Arrabbiata Sauce using healthy ingredients.


Submitted by sherer28

Makes 11 servings



Turkey and Spinach Stuffed Shells with Arrabbiata Sauce

Recipe Ingredients for Turkey and Spinach Stuffed Shells with Arrabbiata Sauce

12 ounces jumbo pasta shells
1 cup water
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
2 tablespoons garlic
1 pound sweet italian sausage
1 teaspoon salt
1/2 teaspoon pepper
16 ounces frozen spinach
16 ounces cottage cheese
3 ounces grated Parmesan cheese
2 eggs, lightly beaten
1/4 cup basil leaves
2 tablespoons flat-leaf parsley
2 teaspoons crushed red pepper flakes
3 tablespoons garlic
5 cups marinara sauce
8 ounces part skim mozzarella cheese

Recipe Directions for Turkey and Spinach Stuffed Shells with Arrabbiata Sauce

  1. Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

  2. Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

  3. Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the spinach and stir to combine. Remove from heat and let cool.

  4. In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

  5. To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

  6. To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Categories

Main Dish

Nutrition Facts
Serving Size 280.4g
Amount Per Serving
Calories
359
Calories from Fat
122
% Daily Value*
Total Fat
13.6g
21%
Saturated Fat
5.7g
28%
Trans Fat
0.0g
Cholesterol
64mg
21%
Sodium
921mg
38%
Potassium
560mg
16%
Total Carbohydrates
34.7g
12%
Dietary Fiber
3.5g
14%
Sugars
2.5g
Protein
27.0g
Vitamin A 93% Vitamin C 32%
Calcium 34% Iron 15%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in sugar
  • Very high in vitamin A
  •   Bad points
  • High in sodium
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