Stuffed shells are one of my all time favorite “special” meals. I say special because they really do take a bit of time to prepare, so you’re obviously not going to make them on a weekly basis. But, I still love them. If they’re on a menu at an Italian restaurant, I’m almost always going to order them. I shared my recipe for spinach and ricotta stuffed shells last summer, and believe me when I tell you they are amazing.
Since we stopped eating dairy (for the most part), I’ve been dying to come up with an equally satisfying dairy-free version, but I am not really into whole fake cheese scene. At least, not yet. So I thought I would give a meat filling a try, and to make things a little healthier, I went for Italian turkey sausage and spinach stuffed shells
And, it was a fantastic idea. They turned out perfect (after a few tweaks…), and I am almost as satisfied with them as my other recipe. Although, I really don’t think you can truly match the deliciousness that is ricotta cheese, these are definitely a close second. Plus, they’re really, really pretty.
Everyone loved them. Even my doubting family members.
- 1 12-ounce package jumbo pasta shells*
- 1 1/4 pounds Italian turkey sausage (or Italian seasoned turkey meat)
- 1 cup bread crumbs
- 2 eggs
- 3 garlic cloves, minced
- 4 cups roughly chopped fresh baby spinach leaves
- 1 large (about 28 ounces) jar pasta sauce
- Preheat oven to 350˚F (180˚C).
- Cook pasta shells according to package directions in salted water.
- While pasta is cooking, mix the filling. In a large bowl, mix together the sausage meat, bread crumbs, egg, spinach.
- Spread a thin layer of the pasta sauce in the bottom of a large baking dish. Fill each shell with the sausage mixture (about a few tablespoons in each). Line the pan with the stuffed shells and top with remaining sauce.
- Bake for 40 – 45 minutes.
- Remove shells and allow them to cool for at about 5 – 10 minutes before serving.
*You will probably only use about 3/4 of the cooked shells, but making the whole package will ensure you have enough shells if some break in the cooking or filling process.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Last Updated on