This stuffed shell recipe is one to try! Jumbo shells stuffed with creamy, cheesy deliciousness!
You can make this as easy or complicated as you want. Use jarred marinara for as a shortcut. Don’t like cottage cheese? Use ricotta cheese instead.
Recipe: 6-8 Servings
– 21 Jumbo shells, cooked until al dente, about 9 minutes.
– 1 Tbsp. Olive oil
– 1 Lb. Ground turkey (Italian sausage, ground beef, or spinach are good substitutes)
– 24oz. Jar of marinara sauce. (recipe I used in the video is below)
– 1 1/2 C. Cottage cheese
– 4 oz. Cream cheese, softened
– 1/4 C. Sour cream
– 1 C. Italian style blend cheese (Mozzarella only can be subbed here)
– 1 Tbsp. fresh parsley
Marinara – Yields 24 oz.
– 1 Tsp. Olive Oil
– 2 cloves garlic, smashed
– 28 oz. can crushed tomatoes
– 1 Bay leaf
– 1 Tsp. Oregano
– 1 Tbsp. Basil, dried (use fresh if available)
Salt and Pepper to taste
– Saute olive oil and garlic until fragrant. Add the rest of the ingredients and simmer for 20 minutes.
Directions –
– Cook pasta shells according to package directions for Al Dente. When cooked, lay on a sheet pan lined with paper towels to drain. Set aside.
– In a skillet over medium heat, add olive oil and cook ground turkey.
– Combine cottage cheese, cream cheese, sour cream, and Italian blend cheese. Mix well and set aside.
– Add mixture to piping bag and cut the tip of the bag enough to allow the cottage cheese to come out easily.
– Stuff shells with mixture.
– Preheat oven to 375 and lightly spray 9×13 baking dish with cooking spray. Set aside.
– Once turkey is no longer pink, add marinara sauce and heat through. About 5 minutes.
– Pour meat sauce into 9×13 dish.
– Arrange stuffed shells, seam side up.
– Bake uncovered for 30-35 minutes.
– When done, sprinkle with fresh parsley.
– Enjoy!
Thank you to Tyler and Brittany for being great humans and supporting me! I couldn’t do it without you guys!
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Music –
Song – Italian Music Instrumental Classic [No Copyright Music]