Name: Cheesy Ground Turkey & Spinach Stuffed Shells
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6
Cuisine: Italian-American
Ingredients: 12 ounces jumbo pasta shells; 1 tablespoon olive oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 pound ground turkey; 1 teaspoon Italian seasoning; 1 teaspoon salt; ½ teaspoon black pepper; 5 cups fresh spinach; 1 ½ cups ricotta cheese; 2 cups shredded mozzarella cheese, divided; ¾ cup grated Parmesan cheese, divided; 3 cups marinara sauce; Chopped fresh parsley or basil for garnish (optional)

Big, bold, and bubbling with cheese, these Cheesy Ground Turkey & Spinach Stuffed Shells are the weeknight hero your dinner table needs. Packed with hearty ground turkey, bright spinach, and melty mozzarella, every bite delivers creamy comfort wrapped inside perfectly cooked jumbo pasta shells. It’s a meal that looks fancy but feels like home – and it’s easy enough for even the busiest nights.

If you’ve been looking for a dish that satisfies picky eaters, sneaks in some greens, and impresses guests all at once, you just found it. These stuffed shells check every box: savory filling, velvety tomato sauce, and that signature gooey cheese pull when you serve them up. Ideal for meal prep, leftovers, or feeding a crowd – this recipe is destined to be on repeat.

Why You’ll Love This Cheesy Ground Turkey & Spinach Stuffed Shells

Family-Friendly: Even the spinach skeptics will devour these shells thanks to the creamy, cheesy meat filling.
Balanced & Hearty: Protein-rich turkey and iron-packed spinach bring flavor and nutrition.
Make-Ahead Magic: Assemble ahead and bake when you’re ready – it freezes beautifully too.
One-Pan Clean-Up: With the right tools, this becomes a fuss-free, low-mess dinner solution.
Ultimate Comfort Food: Think lasagna vibes with less layering and more fun.

Preparation Phase & Tools to Use

Before you begin, make sure you have the essentials ready. Here’s what you’ll need:

Large Pot: To cook the jumbo pasta shells to al dente. Use plenty of salted water for the best texture.
Skillet: Ideal for browning the ground turkey and sautéing the spinach without overcooking.
Mixing Bowl: For combining the meat, spinach, cheese, and seasoning.
9×13 Baking Dish: This size holds a full batch comfortably, ensuring even baking and bubbly edges.
Spoon or Piping Bag: A spoon works fine, but a piping bag (or zip-top bag with the corner cut off) makes stuffing the shells faster and neater.
Aluminum Foil: Keeps the moisture in while baking, so the pasta doesn’t dry out.

Ingredients for the Cheesy Ground Turkey & Spinach Stuffed Shells

Jumbo Pasta Shells: These are the perfect edible vessels to hold the savory filling. Their large shape keeps everything tucked inside for a beautiful presentation.
Ground Turkey: A lean protein that absorbs flavor beautifully while keeping the dish hearty but not heavy.
Fresh Spinach: Adds a nutrient boost and balances out the richness of the cheese and meat.
Ricotta Cheese: Creamy and mild, it binds the filling and gives it a luscious texture.
Mozzarella Cheese: Melted inside and on top, it delivers that irresistible cheesy stretch.
Parmesan Cheese: Adds a salty, nutty depth to the filling and topping.
Garlic & Onion: Classic aromatics that build a savory base.
Italian Seasoning: A blend of herbs that ties all the flavors together.
Marinara Sauce: Tangy, rich, and saucy, it bathes the shells in flavor and prevents them from drying.
Olive Oil: For sautéing the aromatics and greasing the baking dish.
Salt & Pepper: To season every layer to perfection.

How To Make the Cheesy Ground Turkey & Spinach Stuffed Shells

Step 1: Cook the Pasta Shells

Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until just al dente, about 1-2 minutes less than the package directions. Drain and set aside on a tray so they don’t stick.

Step 2: Brown the Turkey & Aromatics

In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until fragrant and translucent. Add ground turkey and cook until no longer pink, breaking it apart as it browns. Season with salt, pepper, and Italian seasoning.

Step 3: Add the Spinach

Stir in the fresh spinach and cook until wilted. Remove the skillet from heat and allow the mixture to cool slightly before assembling.

Step 4: Prepare the Filling

In a large mixing bowl, combine the turkey-spinach mixture with ricotta, half of the mozzarella, and half of the Parmesan. Mix until fully combined.

Step 5: Stuff the Shells

Preheat the oven to 375°F (190°C). Lightly grease a 9×13 baking dish with olive oil and spread a generous layer of marinara sauce on the bottom. Use a spoon or piping bag to fill each shell with the meat-cheese mixture. Arrange the shells snugly in the dish.

Step 6: Assemble & Bake

Spoon the remaining marinara sauce over the stuffed shells. Sprinkle with the remaining mozzarella and Parmesan. Cover the dish with foil and bake for 25 minutes. Uncover and bake an additional 10 minutes until bubbly and golden on top.

Step 7: Rest & Serve

Let the dish rest for 5-10 minutes before serving to allow everything to set. Garnish with fresh basil or parsley for a pop of color.

How to Serve and Store Cheesy Ground Turkey & Spinach Stuffed Shells

These shells are a guaranteed crowd-pleaser and pair wonderfully with a simple green salad, crusty garlic bread, or roasted veggies on the side. If you’re serving them for a gathering, arrange the shells in a large platter for a beautiful, rustic presentation. A sprinkle of fresh basil or chopped parsley adds a final flourish.

Leftovers? Even better. The flavors deepen overnight, making this dish a dream for next-day lunches or meal prep.

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Assemble and freeze before baking (or freeze baked leftovers). Wrap tightly with foil and store up to 2 months.
Reheat: For best results, reheat in the oven at 350°F until warmed through. Add a splash of sauce or water to keep things moist.

Frequently Asked Questions

Can I use ground beef or chicken instead of turkey?

Absolutely. Ground beef, chicken, or even Italian sausage all work well. Just be sure to drain any excess fat before mixing with the filling.

Can I use frozen spinach?

Yes. Thaw it first and squeeze out as much moisture as possible to avoid a watery filling.

What’s the best way to stuff the shells neatly?

A spoon works fine, but a piping bag (or a resealable bag with the corner cut off) makes stuffing cleaner and faster.

Can I make this recipe ahead of time?

Definitely! You can assemble the shells up to 2 days in advance and keep them in the fridge. Bake when ready, adding a few extra minutes to the baking time if cold.