• Healthy Stuffed Shells with Ground Turkey and Spinach
  • Healthy Stuffed Shells with Ground Turkey and Spinach
  • Healthy Stuffed Shells with Ground Turkey and Spinach
  • Healthy Stuffed Shells with Ground Turkey and Spinach

Healthy Stuffed Shells with Ground Turkey and Spinach

Casseroles. Crockpots. One pot meals. Dump meals (um, ew?). And now one pan meals. There are so many little food trends going on in the world right now but can I fill you in on a little secret that a food blogger should probably not ever say? This is all just a trick to get you to make the same stuff everyone else is getting you to make but they are enticing you with the cooking methods. Yes, I like to save time. No, I do not like to do dishes. So all these little tricks ARE handy. BUT can we just not worry about all the other stuff involved in preparing food and focus in on one thing for a second? How does your food taste? Do you sit down and enjoy your home cooked meals as much as you do when you dine out at your favorite restaurant? To me, taste is the most important thing. Why would I make something just for the sake of easy dish clean up? I wouldn’t. And you shouldn’t either, right?

Ok, great. Glad we agree. 🙂 Now, let me introduce you to these shells that are stuffed full of deliciousness. These taste good, look good and are a good solid recipe for your dinner line up. To me, this is something worth my time to make.

I’m going to get a little deep here folks, especially considering you may be hangry right now. I feel like you should know something though. What I’m trying to do here is make things and share things that are worth my time and worth your time to make. One of my pet peeves is trying a new recipe and then it’s awful. All the time I spent planning, purchasing the ingredient, making it, eating it since there is no alternative and then cleaning up. It’s not a happy experience. I do not want to do that to you guys either. So, I limited my posts to only things that are tested, enjoyed and given two thumbs up by my test taste testers — my family. I’d love for you guys to also give me some feedback too! Are you making my recipes? Do you like them? Hate them? (Gulp). Leave a review or a comment and you can even post a photo of your own dish if you want.

Cast Iron Enamel Casserole Roasting DishSpeaking of dishes… as much as I love the functionality of Pyrex, the clear glass is so boring! And glass does not like going from cold to hot quickly or vise versa. In case you haven’t experienced this, it shatters into a million tiny pieces. Not a fun clean up especially when you have little ones running around!! So I’ve been drawn to more practical options which conveniently are also more colorful. The color just add a little happiness to our dinner time routine. It’s weird, but I’ve found that cooking with utensils, dishes, etc, that I really love, makes dinner-making a much more enjoyable experience especially after a long day. On my wish list is this red cast iron casserole dish. I love my red cast iron dutch oven and so this would be a perfect mate. I really like the look of it but after having several glass and ceramic casserole dishes break, the durability of it is what’s most appealing. Anyone want to buy me one for my burffday?? 🙂


  • 1. Boil jumbo shells according to package. Drain and set aside covering with a wet paper towel to keep from drying.
  • 2. Brown ground meat in a skillet together over medium heat with diced onion. Cook until no pink meat remains. Drain any excess fat.
  • 3. Thaw spinach in a colander under warm water. Press to remove excess water.
  • 4. In a large bowl, mix together parmesan cheese, ricotta cheese, spinach, meat, onions and spices including salt and pepper.
  • 5. Take meat and cheese mixture and gently stuff into shells. Line a large baking pan or two smaller baking pans (freeze one!) with shells.
  • 6. Cover shells with tomato sauce. Top with slices of fresh mozzarella. Bake at 375˚ for about 20-25 minutes or until cheese is melted and sauce it bubbling in the center. Garnish with fresh parsley before serving.