Turkey and Artichoke Stuffed Shells
Elevate your weeknight dinner game with these irresistibly savory Turkey and Artichoke Stuffed Shells—a comforting yet wholesome twist on classic stuffed pasta. Tender jumbo shells are filled with a luscious blend of lean ground turkey, rich ricotta cheese, chopped artichoke hearts, and fresh spinach, all seasoned with garlic, basil, and oregano for a burst of Italian-inspired flavor. Layered with robust marinara sauce and gooey mozzarella topping, this baked dish delivers the perfect combination of creaminess and tangy goodness in every bite. Easy to prepare and ready in just over an hour, it’s an indulgent yet nutritious meal that’s perfect for family dinners or entertaining guests. Pair with a crisp salad and garlic bread for a complete feast. Keywords: Turkey stuffed shells, artichoke pasta recipe, baked stuffed shells, easy Italian dinner ideas.
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Recipe Information
Ingredients
- 16 pieces Jumbo pasta shells
- 1 pound Ground turkey
- 1 cup Artichoke hearts (canned, drained and finely chopped)
- 1 cup Ricotta cheese
- 1 cup Spinach (fresh, chopped)
- 1 cup Parmesan cheese (grated)
- 1 large Egg
- 2 cloves Garlic (minced)
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Marinara sauce (store-bought or homemade)
- 1.5 cups Mozzarella cheese (shredded)
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.
In a large skillet, heat the olive oil over medium heat. Add the ground turkey and cook until browned, breaking it up with a spoon as it cooks. Once fully cooked, remove from heat and let cool slightly.
In a large mixing bowl, combine the cooked turkey, chopped artichoke hearts, ricotta cheese, chopped spinach, Parmesan cheese, egg, minced garlic, dried basil, dried oregano, salt, and black pepper. Mix well until all ingredients are fully incorporated.
Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Carefully spoon the turkey and artichoke filling into each cooked pasta shell, then place the stuffed shells seam-side up in the prepared baking dish.
Once all shells are filled and arranged in the baking dish, spoon the remaining 1 cup of marinara sauce over the top of the shells.
Sprinkle the shredded mozzarella cheese evenly over the shells.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Let the stuffed shells sit for 5 minutes before serving. Garnish with additional Parmesan cheese or fresh basil if desired.
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 7.2 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1103 mg | 85% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 799 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
