Turkey and Spinach Stuffed Shells

Serves 6



1 (12 ounce) package jumbo pasta shells, cooked and drained

1 (10 ounce) package frozen chopped spinach

2 tablespoons olive oil

1 1/2 lbs. ground turkey

1 onion, diced

1 cup chopped fresh parsley

3/4 cups crushed crackers or breadcrumbs

1 (15 ounce) container Sargento® Part-Skim Ricotta Cheese

2 eggs, beaten

2 garlic cloves, minced

3 tablespoons grated Sargento® Parmesan Cheese

3 cups spaghetti sauce

1/2 cup Sargento® Fancy Shredded Mozzarella Cheese



Cook shells and spinach according to package directions. Drain and squeeze out excess moisture from the spinach. Meanwhile, brown ground turkey and onions in 2 tbsp. olive oil, over medium-high heat.


Preheat oven to 375°F. Grease or line a large baking dish with aluminum foil. Spread 1 cup sauce on bottom of baking dish.


Combine spinach, parsley, crumbs, ricotta cheese, eggs, garlic, and cheese in a large bowl; mix well. Add turkey and onions, and mix well. Fill shells with this mixture.


Add shells and cover with remaining sauce. Top with mozzarella cheese. Cover with foil. Bake 35-40 minutes until warmed through and bubbly.