Stuffed Shells

July 9, 2008 at 1:01 am | Posted in pasta, Turkey | 3 Comments

We love Italian food.  I think we could live on that and Mexican food easily.  Of course, my waistline wouldn’t be as small so I try to limit our intake of both types.  Such a shame that everything that tastes SO good is SO bad for you!  I have been wanting to make these stuffed shells for quite some time so last week I decided to just do it and and try to make it as healthy as possible.  I found this recipe from Good Things Catered whose blog I worship.  She is fabulous.  Period.  Katie, if you are reading this, picture me bowing at your feet.  : ) 

Here is the recipe copied from Katie’s blog – my changes in red


1 box large pasta shells (we prefer Barilla if store-bought)
1.5 – 2 lb. ground beef, turkey, or chicken (I used ground turkey)
4 c. pre-made or 1 jar store bought pasta sauce
4 c. mozzerella cheese, shredded
1 small sweet onion, diced
8 oz. small white mushrooms, quartered
1 c. spinach, blanched and chopped (I omitted)
1 large clove garlic, minced or pressed
1 Tbsp. parsley, minced
1/8 tsp. cayenne pepper
1/4 tsp. nutmeg (I omitted…not a fan of nutmeg outside of baked goods)
1 tsp. salt
1 tsp. black pepper
1 egg


-Bring about 8 c. water to a boil and cook shells to al dente according to package instructions, reserving 1/8 cup pasta water.
-While the pasta is cooking, place ground meat in a hot pan to brown.
-Remove meat from pan and over medium-high heat cook onions until translucent (about 5 min).
-Add mushrooms to begin to brown (about 2 min).
-Add garlic and cook until just fragrant (about 30 sec).
-Stiring constantly add reserved pasta water to pan to release all flavor/brown bits from bottom of pan.
-Add meat back to the pan along with spinach and cook 3 min additional to reduce liquid.
-Remove from pan and let cool completely.
-Preheat the oven to 350 degrees.
-Spray the bottoom of a large baking dish with cooking spray and spread 1 c. sauce on bottom to coat evenly.
-Once meat mixture is cooled completely, add parsley, cayenne, nutmeg, salt, pepper, and egg and mix to combine completely.
-Add 3 c. mozzerella and combine.
-Stuff each shell with as much as it can hold and place into baking dish.
-Once all shells are stuffed and set in pan, spoon extra sauce on top of each shell.
-Cover with foil and place in oven to cook for 30 mins.
-Remove foil, sprikle remaining 1 c. of mozzerella evenly over each shell and place back into oven, uncovered to cook for 5 min.
-Remove from oven and serve!!

Pig Rating:  The big liked these a lot!  He is normally not a fan of jar sauce but with it mixed in with everything in this recipe he thought these were definitely a keeper.

Mrs. PIg Rating:  You can’t go wrong with pasta and sauce with me.  Period.  This was so yummy and it’s pretty if you ever want to impress.  : )



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  1. Looks tasty! Great job.

  2. Totally starred this. YUM!

  3. Nice recipe…I should try it sometime.

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