Rating: 4.62 stars
388 Ratings
  • 5 star values: 265
  • 4 star values: 100
  • 3 star values: 20
  • 2 star values: 3
  • 1 star values: 0

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

Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
14
Yield:
14 servings
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

  • 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.

  • Cover with foil, and bake in preheated oven for 30 to 45 minutes, or until heated through.

Nutrition Facts

323 calories; protein 24.4g; carbohydrates 30.9g; fat 11.3g; cholesterol 54.4mg; sodium 621.6mg. Full Nutrition
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Reviews (267)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/26/2007
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!!! Read More
(109)

Most helpful critical review

Rating: 3 stars
11/13/2004
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. Read More
(17)
388 Ratings
  • 5 star values: 265
  • 4 star values: 100
  • 3 star values: 20
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
09/26/2007
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!!! Read More
(109)
Rating: 5 stars
11/06/2009
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! Read More
(54)
Rating: 5 stars
12/14/2005
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. Read More
(50)
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Rating: 5 stars
06/13/2005
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! Read More
(35)
Rating: 5 stars
11/11/2003
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 Read More
(23)
Rating: 3 stars
11/13/2004
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. Read More
(17)
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Rating: 5 stars
03/16/2008
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! Read More
(14)
Rating: 5 stars
02/10/2011
These shells were very good. I loved the stuffing. Only change made was 1 cup ricotta and 1 cup cottage cheese (vs. 2 cups cottage cheese). I also topped with 1/2 the mozz. and 1/2 asiago for a bit more flavor. Very good. I'll def. make these again! Read More
(12)
Rating: 5 stars
09/06/2005
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. Read More
(12)