Pesto Turkey Stuffed Shells

Calories: 320.7kcal


  • 8 ounces jumbo stuffed shells
  • 2 teaspoons olive oil
  • 1 small onion chopped
  • garlic cloves minced
  • 1 pound lean (93%) ground turkey
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt and 1/2 teaspoon ground pepper
  • 1 1/2 cup (packed) roughly chopped spinach leaves
  • 1 1/2 cups low fat cottage cheese
  • 1/4 cup basil pesto (homemade or store bought)
  • 2 1/4 cups marinara sauce (homemade or store-bought)
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons minced flat-leaf parsley


  • Bring  a large saucepan of water to a boil over high heat. Add the pasta shells and cook according to package directions, until al dente. Drain and rinse with cold water.
  • Heat the olive oil in a large nonstick skillet set over medium heat. Add the onion and cook, stirring occasionally, until the onion is tender, 5 to 6 minutes. Add the garlic and cook for 1 minute.
  • Increase the heat to medium-high. Add the ground turkey to the skillet, and season with the oregano, salt and pepper. Cook, breaking up turkey with a wooden spoon, until the turkey is cooked through. Stir in the spinach and remove from the heat.
  • Place the cottage cheese in a food processor and puree until smooth
  • Transfer the cottage cheese to a large bowl and stir in the pesto. Add the turkey mixture. Stir until combined with the pesto cottage cheese.
  • Fill each shell with 2 tablespoons of the turkey mixture.
  • Preheat the oven to 350 degrees F. Coat a 9- by 13-inch baking dish with cooking spray, then spread ¾ cup of the marinara sauce on the bottom of the dish.
  • Arrange the stuffed pasta shells, open side up, in the baking dish. Spread the remaining 1 ½ cup marinara sauce over the shells and sprinkle with the Parmesan cheese.
  • Cover with foil and bake until the marinara sauce is bubbling, about 25 minutes. Remove the foil and bake until the Parmesan cheese is melted, about 5 minutes. Sprinkle with parsley, if desired. Serve.

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