Stuffed Shells IV

Stuffed Shells IV

221 Reviews 14 Pics
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
Recipe by  Barbara

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

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Adjust Servings

Original recipe yields 14 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Cover with foil, and bake in preheated oven for 30 to 45 minutes, or until heated through.

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Reviews (221)

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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!!!



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.



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!

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Amount Per Serving (14 total)

  • Calories
  • 323 cal
  • 16%
  • Fat
  • 11.3 g
  • 17%
  • Carbs
  • 30.9 g
  • 10%
  • Protein
  • 24.4 g
  • 49%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 622 mg
  • 25%

Based on a 2,000 calorie diet



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Stuffed Shells I


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Spinach and Cheese Stuffed Pasta Shells