Jumbo Stuffed Shells

Pasta is one of those foods that can EASILY be overeaten. While the ingredients of pasta noodles are usually simple, the amount we tend to eat can be 3-4 servings instead of just one. This recipe helps fill your plate with more than just pasta and sauce. Believe it or not there are even a few veggie servings in there! Couple that with lean turkey Italian sausage and cheese, and you've got quite a hearty, filling dish to serve without the extra pasta.  Of course it can be paired with a green salad or other vegetable of choice. Enjoy!

Ingredients:

~12 dry pasta shells

~1 lb raw lean ground turkey

~1/2 tsp ground black pepper

~1 tsp sea salt (or Himalayan salt)

~1/2 tsp fennel seeds

~1/2 tsp red pepper flakes (optional)

~1 Tbsp ground paprika

~3 cloves garlic, finely chopped

~2 tsp cold water

~1 Tbsp olive oil

~2 cups marinara sauce (preferable low-sugar low sodium)

~4 cups coarsely chopped baby spinach

~1/4 cup chopped fresh basil (optional)

~1 cup freshly graded low skim mozzarella cheese

Instructions:

Preheat oven to 350. Cook shells according to package directions; rinse in cold water and set aside. To make sausage mixture, combine turkey, salt, pepper, fennel seeds, red pepper flake, paprika, garlic and water in large bowl and mix with hands (or wearing gloves) until sticky and thoroughly mixed; set aside.  Heat oil in large skillet over medium heat until fragrant. Add sausage mixture; cook, breaking up pieces until brown and cooked through, approx. 4-6 minutes. Add 1 cup marinara, spinach and basil. Bring to gentle boil; boil for 2 minutes. Spread remaining cup of marinara in bottom of 9x9 baking dish. Set aside.  Fill each shell with 2-3T of turkey mixture; place in casserole dish seam side up. Top with cheese and bake for 10-12 minutes, or until hot and bubbly. 

*Note: It's best to slightly undercook the shells, as they will continue to cook in the oven. If the shells will be sitting for awhile after boiling, it's best to separate them so they will not stick together as they cool. Also, when I made this, I DOUBLED recipe; that way we could enjoy leftovers (which could also be frozen for another meal later).  This is why my picture shows a 9x12 pan instead of the 9x9 mentioned in the recipe.