These healthy stuffed shells are going to rock your world! They're stuffed with spinach, a yummy blend of cheeses, then lightened up with ground turkey.
★ Why You’ll Love this Recipe ★
Healthy Yet Delicious!
If you like healthy food but you still like things to taste good... this dinner recipe is for you, baby!
Jumbo shells are stuffed with a blend of beef, ground turkey, spinach and Italian cheeses then baked in your favorite red tomato sauce. (I love Rao's marinara!)
Freezer-friendly
These stuffed shells can be made ahead and refrigerated or frozen for an easy and hearty meal for a family or a small crowd.
Enough to Share
This recipe makes a lot of shells! So this is a great dish to make and share with new neighbors, friends and family.
If you don't want to make such a large batch, you can cut the recipe in half. Use the slider in the recipe card below to adjust the number of servings.
★ Ingredients You'll Need ★
You don't need a long list of ingredients to make this yummy and healthy dinner!
Here's everything you need:
- Ground turkey and ground beef. I use a half and half blend but you could use all ground beef or all ground turkey if you prefer.
- Jumbo pasta shells. Cooked and drained.
- Onion. Yellow or white, your choice. White are more mild in flavor.
- Spinach. You can use fresh or frozen spinach. If using frozen, thaw first and squeeze excess liquid.
- Ricotta cheese. Low fat or full fat. Your choice. More fat = more flavor but lighter is obviously healthier.
- Parmesan Romano cheese blend. This specific blends add a lot of flavor but you can choose any other combination of Italian cheeses you prefer. Asiago can be really yummy too!
- Italian seasoning. Classic Italian herbs include marjoram, basil, rosemary, thyme, and oregano. Add salt and pepper, parsley and garlic powder if you'd like too.
- Tomato sauce. I love Rao's marinara sauce. I could eat it by the spoonful. It's pricey though, so choose your favorite tomato-based spaghetti sauce to fit your taste buds and budget.
Don't love tomato sauce? Try using white Afredo sauce instead! - Mozzarella cheese. Shredded Mozzarella or a blend of Italian cheeses that includes mozzarella works too.
- Fresh parsley. If you want a pretty garnish, fresh parsley adds a nice color and refreshing flavor.
Ground Turkey + Ground Beef
No matter how you season it or cook it, ground turkey is not going to taste like ground beef. I tried. So my compromise here is to lighten up this dish by using half ground beef and half ground turkey.
To me, the ground beef infuses flavor into this dish while the ground turkey adds that meaty texture but cuts the grease in half.
You can opt to use all turkey or all beef, but this half and half blend is my personal favorite way to make these stuffed shells healthier without sacrificing flavor.
★ How to Make this Recipe ★
This recipe is pretty easy to prep, just follow the steps.
Watch this quick video that shows how to prepare and cook these stuffed shells:
★ Tips & FAQs ★
This recipe feeds a large family or a small crowd.
These stuffed shells are pretty easy to prep but do take a little time so I'd recommend making two batches at a time—have one for dinner and either share one dish with a friend or put it in the freezer for an easy heat-and-eat weeknight dinner. These freeze and reheat well using a casserole dish.
If you don't want to make a huge batch, two batches, or if you're just short on time, then cut the amount of ingredients in half to make half the amount. A half batch will still feed 3-4 people.
Tips for stuffing the shells:
If you've never stuffed shells before, don't worry it's pretty easy it just takes a little time and some practice to find your grove.
• Make sure to stir your jumbo noodles while cooking, otherwise they can stick together and rip when you try to pull them apart.
• Don't overcook your shells. Drain immediately after they're done cooking. Cooked properly, they hold their shape better and are easier to stuff.
• After you drain the shells, don't let them sit too long. They'll dry up and start to stick together. I cover mine with a wet paper towel if I need more time to mix up the stuffing.
• Use your fingers to stuff the shells with the spinach-cheese-meat mixture if a spoon isn't working well.
Helpful tools for making these stuffed shells:
★ More Recipes You'll Love ★
Want more easy and delicious dinner ideas?
Love spinach?
Check out my hot spinach artichoke dip and my spinach dip pinwheels!
These healthy stuffed shells were featured on and Menu Plan Monday and have been pinned more than 15,000 times with lots of rave reviews! I hope you enjoy them too!
Healthy Stuffed Shells with Ground Turkey and Spinach
Ingredients
- 12 oz jumbo shells
- 1 lb ground turkey
- 1 lb ground beef
- ½ onion diced
- 10 oz frozen spinach
- 15 oz ricotta cheese
- 9 oz Parmesan Romano cheese blend
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 48 oz marinara sauce
- 8 oz fresh mozzarella
- fresh parsley for garnish
Mighty Mrs. is a #WalmartPartner.
Instructions
- Boil jumbo shells according to package. Drain and set aside covering with a wet paper towel to keep from drying.
- Brown ground meat in a skillet together over medium heat with diced onion. Cook until no pink meat remains. Drain any excess fat.
- Thaw spinach in a colander under warm water. Press to remove excess water.
- In a large bowl, mix together Parmesan cheese blend, ricotta cheese, spinach, meat, onions and spices including salt and pepper.
- Take meat and cheese mixture and gently stuff into shells. Line a large baking pan or two smaller baking pans (freeze one!) with shells.
- Cover shells with marinara 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.
Video
Notes
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Molly says
Do you freeze the shells with just the mixture in them or the whole pan prepared with the sauce?
Angela G. says
You could do either way. Whatever works best for you. Just be sure to freeze using an airtight container.
SW says
Instead of tomato sauce you should write that it is seasoned spaghetti sauce. I didnโt read the top portion and ended up using regular canned tomato sauce since the ingredient list gave me no indication to think otherwise. I thought it was weird, but most recipes would state the difference.
Angela G. says
Thanks for the feedback. I have updated to be more specific.
Jade says
Can I make the meat for these and put that into hoagie sub rolls instead of shells? And if so, would I put the already made meat mixture back into the oven for that last 20 minutes if Iโm not using shells? I originally wanted to make this meat mixture into meatballs and make meatball subs cuz itโs so good. But not sure that would work. Thanks!
Angela G. says
Hi Jade, Yes you can use the meat mixture in other ways. Just make sure to fully cook the meat in the pan. If you added 2 eggs, 1 cup breadcrumbs and 1/2 cup of milk to the raw meat along with the cheeses and herbs, you could then roll them into 1" balls and bake them into meatballs. Bake at 350ห for 30-40 minutes or until internal temperature reaches 165ห
Kerry says
Super easy & absolutely delicious! Thank you!
Krystle says
I'm not a fan of red sauce. Anyone ever tried this with Alfredo sauce instead?
Alyssa says
I LOVED them!!! Made with 2 pounds of ground turkey and really enjoyed it. Making it again tonight! ๐
Angela G. says
Iโm so glad you enjoyed the recipe!!
Cassondra says
I ended up with a couple of loaf pan sized aluminum pans of leftovers, one I froze and one I was looking to reheat this weekend sometime. If you donโt mind, how long do you reheat from fridge temp - the original 25 minutes at 375, or less time/lower temp than that? Itโs covered with foil already, but I think it would come out much better reheated in the oven rather than microwaving it
Angela G. says
I would cover it with foil and reheat it at a higher temperature since youโre just trying to warm it up and not cook it. I would try 10 minutes at 4:25. Then check and see if the sauce is bubbling. If itโs not yet then give it a little longer.
CD says
Can you use bagged spinach instead of frozen?
Angela G. says
Yes, you can!
Nicole says
How much bagged spinach would you use instead of frozen spinach?
Angela G. says
Hi Nicole, you can use the same amount in ounces fresh or frozen.
4HMomOC says
Loved it! Easy, delicious and so happy I had extra to freeze!
Gwen Little says
I made these today for dinner! ๐ I used parm chz, mex triple chz & mozz chz. Next time I was suggested to use Gouda ๐
Angela G. says
Sounds yummy! Changing up the cheese is a great way to give this dish a new spin. Thanks for sharing!
Winfield says
Made this last night - big hit! It made two large 9 x 13 pans. The only addendum I made was using more mozzarella on top. Tasted even better the next day! Will absolutely make again! I even sent it to a few friends. Thanks for the recipe!
Angela G. says
Thanks for the review! So glad you enjoyed the recipe and thanks for sharing it with friends!
Kelsey says
Whats the serving size ? I saw it said 962 calories per serving, how many shells are in each serving ?
Angela G. says
Thanks for asking, Kelsey. I reset the serving size to 3 shells, which is a pretty hearty serving since they are stuffed and topped with sauce and cheese as well. You can see the updated calorie count and nutrition information now. Sorry about that. The Facts were auto generated recently as a new feature I added to my recipes but I had not input the appropriate serving size.
Kelsey says
@Angela G., thank you so much ! I canโt wait to make this
Angela G. says
You're so welcome! I hope you enjoy the recipe!
Shawna says
How long does this stay good if I freeze it?
Angela G. says
Hi Shawna, generally you can freeze this for 2-3 months before it might start to loose quality due to freezer burn. If you can store it in an air tight container, thatโs best.
LaToya says
Hello,
Is this to be frozen with the sauce and cheese on top?
Angela G. says
Yes, it can be frozen with sauce and cheese on top, just be sure to cover it with foil when you're ready to cook it so the cheese doesn't burn. Thanks for asking! ๐
Esmeralda says
Hi! Was wondering what is the nutrition facts for this recipe? Calories and stuff like that. Thanks!
Angela G. says
Hi Esmeralda, Thanks for stopping by! You can find nutrition facts for any recipe using this site: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Crista says
Super easy to make and love that I can have extra to freeze since Iโm making meals to freeze right now while on maternity leave. Never thought I could make stuffed shells until this!
Cindy says
It doesnโt say in the recipe where the Italian seasoning goes. Does it go in the meat or tomato sauce?
Angela G. says
Hi Cindy, The seasoning goes in when you mix the meat with the cheese in step 4. Thanks for asking! Hope you enjoy. ๐
Kylie Rivera says
Angela,
I really would love to try this recipe tonight for dinner! However, I was wondering if you used both ground turkey AND ground beef or is the recipe supposed to have only one or the other? Thanks!
Angela Gast says
Hi Kylie,
I like to use half ground beef and half ground turkey but you can use all beef or all turkey. It's totally up to you. I like the added flavor that the ground beef brings but not the fat. So that's why I use half turkey, to reduce the fat, but half beef to kick up the flavor. If you want a more healthy meal, you could go all turkey. Or if you don't care about fat content as much and are really looking for a richer flavor, you could go all beef. Hope that answers your question. Thanks for asking!
Kim says
So is this calling for 2lbs of meat total?
Thank you!
Angela G. says
Yes, 2lbs of meat total. Thanks for asking!