Turkey and Spinach Stuffed Shells

I have learned the hardest part of creating recipes, is to name them. Turkey and spinach stuffed shells is about as good as it is going to get for this one. But for what I lack in a creative name, I certainly make up for in flavour with this dish. Pinky swear.

My mom used to make stuffed shells and while I ate my fair share, I never once made them with her, nor have I ever found her recipe up in the cupboard with the rest of them. I have taken matters into my own hands and created my own version using ground turkey and spinach.

Naturally, the grocery store only had one package of ground turkey left. Why I keep going back to this store, I will never understand. I was feeling too lazy to go to another store and thankfully remembered that I have a meat grinder, so for these turkey and spinach stuffed shells, I ground two turkey breasts! If you are grinding your own meat, follow the directions according to your grinder. I used the more fine grind for the turkey breasts. I should note that you’re more likely going to find ground turkey thighs in your store, and that’s okay too!

Feel free to use a jar of your favourite pasta sauce if you don’t have time(or desire to make your own. If you want to make your own here’s a really quick one: pour a layer of olive oil into a pan and add two minced cloves of garlic. Cook on medium until fragrant and then add one 796 mL can of diced or whole tomatoes. Add salt, pepper and dried parsley to taste. Let simmer for about 20 minutes, or in this case, until the shells are stuffed!

Once the shells were stuffed and in the casserole dish (I used a 9×13 but then I had a few shells left over that fit nicely into the tiniest casserole dish of all time), I poured my tomato sauce over them (plus some extra crushed tomatoes) and then covered that in mozzarella cheese. Add a sprinkle of dried basil over top and away we go into the oven for about 20 minutes and then another five or so on broil. So, so good.

My aunt made a good point for this: you can also use the turkey and spinach stuffing to stuff peppers or tomatoes! Definitely going to try those options out. ALSO before I forget, you can certainly cool these, and then freeze them individually on a cookie sheet before storing them in a freezer bag or container to pull them out individually, thaw and heat with sauce!