Turkey Stuffed Pasta Shells

    1 hour 15 minutes

    This is a great recipe of pasta shells stuffed with turkey and cheese. You can also make it ahead of time, freeze it and cook later.

    305 people made this

    Serves: 14 

    • 350g jumbo pasta shells
    • 250g mushrooms, diced
    • 3 cloves garlic, minced
    • 1 onion, chopped
    • 500g turkey mince
    • salt and pepper to taste
    • 300g frozen chopped spinach, thawed and drained
    • 2 tablespoons chopped fresh parsley
    • 2 cups cottage cheese
    • 1 cup freshly grated Parmesan cheese
    • 1 kg spaghetti sauce
    • 250g mozzarella cheese, grated

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Preheat oven to 180 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 frypan saute mushrooms, garlic and onions. Add turkey mince 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 20x30cm baking dish (or two if necessary). 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 in English (271)


    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!!!  -  26 Sep 2007  (Review from Allrecipes USA and Canada)


    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!  -  05 Nov 2009  (Review from Allrecipes USA and Canada)


    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.  -  13 Dec 2005  (Review from Allrecipes USA and Canada)