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+ servings

Stuffed Jumbo Shells

Course Main Course
Cuisine Italian
Keyword bake, ground turkey, pasta, Stuffed Jumbo Shells, tomatoes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 588kcal


  • 6 ounce pasta shells, jumbo
  • 1/4 medium onion
  • 3 clove garlic
  • 1 tablespoon olive oil
  • 1/2 pound turkey, ground
  • 1/4 cup chicken broth, low-sodium
  • 14 1/2 ounce crushed tomatoes, canned
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 cup ricotta cheese, part skim milk
  • 1/2 cup Parmesan cheese, grated
  • 1 large egg
  • 1/8 teaspoon black pepper, ground
  • 1 tablespoon basil, fresh
  • 1 tablespoon parsley, fresh

Serve With

  • 2 cup green beans
  • 4 medium kiwi


  • Preheat oven to 350°F.
  • Cook pasta shells for half the cooking time suggested on the package; make sure not to overcook. Drain and rinse, then set aside.
  • Chop onion and mince garlic.
  • Heat oil in large skillet over medium-high heat. Add onions and garlic and saute 1-2 minutes.
  • Add ground turkey to skillet and brown, breaking it up into small pieces as it cooks. Pour in chicken broth and cook an additional minute or two.
  • Stir in tomatoes, sugar, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally.
  • In a separate bowl, mix ricotta, Parmesan, egg, remaining salt, pepper, basil, and parsley. Stir until combined.
  • To assemble, coat the bottom of a baking dish with sauce. Fill each pasta shell with the cheese mixture and place face down in the dish, then top with remaining sauce. Sprinkle on extra Parmesan, if desired.
  • Bake for 25 minutes or until hot and bubbly. Meanwhile, steam green beans.
  • Serve pasta with green beans and sliced kiwi on the side.


Calories: 588kcal | Carbohydrates: 73g | Protein: 35g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 115mg | Sodium: 835mg | Fiber: 7g | Sugar: 18g