Sunday, February 24, 2013

Recipe Review: Stuffed Shells

Stuffed Shells

This is a great recipe and that is why it is chosen as the first recipe review. This stuffed shell dinner is tasty and full of delicious veggies and cheese, and of course tomato sauce filled with yummy ground turkey. Great way to hide spinach into your family's dinner plate.The recipe makes ALOT! You will be eating stuffed shells for a long time. I found a couple years ago, and follow the blog on FB and Pinterest (SAA's next stop!) The nice part about this review is some extra proof that delicious recipes discussed on the 'net have actually been tested and tasted approved! I've made it more than once and by the end of the week, everything is gone.

Also, this is a Weight Watchers meal, for all you constant dieters out there. 7 pts for 3 shells

This recipe is very simple. The only troubling part is after boiling the shells and removing them from the hot water al dente and still in one piece. Just take your time and let the shells cool a bit. Get out a couple casserole dishes and anyone can lend a hand when making this super simple recipe.

I found this recipe to be great when you rely on leftovers to provide for additional meals. I made a big batch the night before Thanksgiving so we had that for dinner and a suitable brunch while cooking up turkey. I cant stand waiting to eat on holidays so I think eating the whole day should be the rule.
Anyway, back to the recipe rating.

Rating: 5 out of 5 stars

Let's get cooking!

Skinny Stuffed Shells
Recipe by Skinnytaste

  • 27 (9 oz) Barilla Jumbo Shells ** (I use the whole box basically)
  • 1 cup onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 tsp olive oil
  • 1 lb 99% lean ground turkey **(I usually use a little more than 1 lb)
  • ^^ Dried Italian spices such as oregano and basil to taste, in meat sauce^^
  • 32 oz crushed tomatoes (I used Tuttorosso)
  • 1 tbsp chopped fresh basil
  • salt and pepper
  • 2 cups part skim ricotta cheese
  • 8 oz reduced fat mozzarella cheese, shredded
  • 1 egg
  • 16 oz package frozen spinach, thawed and squeezed well
  • 1/4 cup Parmigiano Reggiano


- Boil water and cook shells according to package directions, make sure to make them al dente.

- Meanwhile, saute onions and garlic in oil. Add turkey and salt and brown until cooked, breaking up in small pieces. Add tomatoes, salt, pepper and basil, thensimmer on low, covered, about 15 minutes.

Preheat oven to 375°.
In a large bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.

- Once shells are cooked and cool, fill each shell with (about 2 heaping tbsp) cheese mixture and place on a large baking dish, or two smaller dishes, covering the bottom of the dish with a little sauce. 

- Top shells with half of the sauce, cover with foil and bake 40 minutes; uncover foil and bake 5 more minutes.

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