I was telling my kids the other day what assortment of grilled chicken we were having for dinner that night and my younger son moaned and said "Mom, seriously! More chicken?" I reminded him that when I ask for dinner ideas I usually get blank stares and he immediately responded with "What about stuffed pasta shells? We haven't had them in forever!"
One of very good friends, Jen introduced these to me when we lived in Wylie. I've made a few changes to them so that my family wasn't picking anything out once served on their dinner plates and now I have a well rounded meal that everyone in my family is excited about.
Stuffed Pasta Shells
Prep Time: 40 minutes
Bake Time: 20 minutes
Serves 7
4 shells/serving
Calories: 395
C: 31.7 F: 13.3 P:36.4
28 Barilla Pasta Shells
1 Tbsp Olive oil
3 Cloves Garlic, pressed
1 Small White onion (200g), chopped
1.25 lbs Ground Turkey Breast (white meat only)
1/2 tsp. Salt
1/2 tsp. Pepper
1 1/2 Cups Cottage Cheese
3/4 Cup Parmesan Cheese
2 Large Eggs
2 tsp. Dried Basil
1/2 Cup Shredded Mozzarella
3/4 Jar Bertolli Garlic, Basil & Olive Oil Marinara Sauce
1. Set oven to 400.
2. Cook pasta shells according to package directions.
3. While pasta is cooking, place large pan on stove top and heat olive oil over medium heat. When warm, add onion and cook until onion is clear. Add garlic and cook for an additional 2 minutes.
4. Add ground turkey breast and cook until no longer pink.
5. Turn heat off and add salt, pepper, eggs, cottage cheese, parmesan cheese, and dried basil. Stir together until combined.
6. In a 9x13 pan pour enough of the marinara sauce to just cover the bottom of the pan.
7. Drain pasta shells and rinse with cool water. Stuff the turkey mixture into the shells.
8. Pour remaining marinara sauce evenly over the shells and do the same with shredded mozzarella.
9. Bake for 20 minutes.
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