Stuffed Shells IV Recipe - Allrecipes.com
Stuffed Shells IV Recipe
  • READY IN hrs

Stuffed Shells IV

Recipe by  

"Wonderful stuffed shells - makes two 9x13 pans full! You can also freeze them on a cookie sheet and have them when company shows up!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 14 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Set aside in warm water.
  3. In a large heavy skillet saute mushrooms, garlic and onions. Add ground turkey and cook until evenly brown. Season with salt and pepper. Remove from heat, and stir in spinach, parsley, cottage cheese and Parmesan cheese.
  4. Stuff the cooked shells with the mixture, and place in a 9x13 inch baking dish. Cover with spaghetti sauce, and sprinkle top with mozzarella cheese.
  5. Cover with foil, and bake in preheated oven for 30 to 45 minutes, or until heated through.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 45 mins
  • READY IN 1 hr 15 mins
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Sep 26, 2007

This was AWESOME. I did change a few things as recommended. Added 2 tablespoons of Italian Seasoning, 1/2 tsp crushed red pepper & 1/2 tsp Oregano to turkey meat. Also, instead of cottage cheese, I did 1 cup low fat cottage cheese & 1 cup ricotta. Made sure to drain and dry out spinach and shells because I saw others experienced watery consistancy. Turned out perfect!!! Big hit with family and did freeze extras as recommended. Yummie...this is a keeper!!!

 
Most Helpful Critical Review
Nov 13, 2004

I love to cook, and this recipe was too much work (and in my opinion, too expensive) for the finished product. We thought it was alright, but nothing special - Stuffed Shells III from this site remains our favorite.

 
Dec 13, 2005

Fantastic! I'm a big fan of stuffed pasta dishes, and I was really pleased with the way this one turned out. There's only two in my household, so I just put enough shells to fill an 8-inch baking dish and covered them with a small jar of spaghetti sauce. I took the suggestion of freezing the extra stuffed shells on a cookie sheet, then I put them all into a ziploc bag. Now I can have stuffed shells ready whenever I want! THank you for a wonderful recipe.

 
Nov 06, 2009

We really loved this recipe! The only changes I made were for personal preference on taste... I omitted the mushrooms and diced up a green pepper in its place. I reduced the parmesan cheese to about 3/4 cup, and added italian seasoning, per other reviewers. I love tomatoes, so I drained a can of diced tomatoes to add to the filling. Hubby and I both agreed it was the perfect addition!! Then I baked it for 30 min covered without the cheese and then added the cheese and baked for another 10 min uncovered. Delicious!

 
Jun 13, 2005

This is excellent! Husband and kids all loved it. I added 1 package of "good seasons italian seasoning" to the meat mixture, per the comment of another user. It was fantastic. One thing: you dry the noodles off a bit before stuffing them to prevent the dish from becoming soupy!

 
Nov 11, 2003

The correct amount of spinach in this recipe is 1 (10 ounce) package. We apologize for the confusion and inconvenience. We hope this helps! - The Staff

 
Mar 16, 2008

Made this recipe for dinner with relatives and they loved it (including a 2 year old)! A few small changes: used fresh parsley (3 tbsp), added 1/2 tsp nutmeg, used part skim ricotta instead of cottage cheese since I had it on hand. I made sure to really squeeze the spinach, and strained the liquid after cooking the veggies and ground turkey. I made it in the morning, put it in the fridge and pulled it out for dinner. Worked great! I'm so glad I have another tray in the feezer! I will make this again and again...worth the time!

 
Sep 05, 2005

It seemed like it would taste like cannelloni, and it did! One bite and I was in heaven; and there was no where near the mess in the kitchen that my old "traditional" cannelloni recipe made. I added 1/2 tsp oregano, increased the spinach to 16 oz, used extra lean (5% fat) ground beef, and a little less of the cheeses, substituting part-skim mozzarella and fat-free cottage cheese. Thanks, Barbara, for this wonderful taste trip down memory lane.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 323 kcal
  • 16%
  • Carbohydrates
  • 30.9 g
  • 10%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 24.4 g
  • 49%
  • Sodium
  • 622 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Videos

Cheesy Stuffed Shells

These shells are an easy weeknight dinner, and they’re fun to make, too.

Stuffed Shells III

See how to make a top-rated recipe for cheesy stuffed pasta shells.

Artichoke & Spinach Stuffed Shells

Watch Chef John refashion leftover party dip into an easy stuffed-pasta dish.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States