Ingredients
- 12oz box jumbo shells
- 2 tbsp olive oil
- 1/2 yellow onion, diced
- 1lb ground turkey sausage
- 16oz cottage cheese 4% milkfat
- 1 cup shredded parmesan cheese, divided
- 5oz spinach, wilted, squeezed of excess water and chopped
- 1/4 cup fresh chopped parsley (save some extra for topping)
- 1 cup fresh pesto (divided)
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flake
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 cups marinara sauce
- 2 cups mozzarella cheese
Instructions
- Preheat oven to 375F and line a 9×13 casserole dish with 1.5 cups of marinara sauce.
- Cook shells in a pot of salty water according to package until al dente – slightly less cook time than fully cooked because they will continue to cook in the oven. Drain and set aside.
- Saute onion in olive oil over medium-high heat for 3-4 minutes. Add in turkey sausage and as it cooks, break apart into fine pieces. Cook until no longer pink and fully cooked through. Set aside to cool for 10 minutes.
- In a large bowl, mix together cottage cheese, 1/2 cup parmesan cheese, spinach, parsley, 1/2 cup pesto, garlic, oregano, red pepper flake, salt, and pepper. Add in the turkey sausage mixture and mix until all combined.
- Individually stuff each shell with a good amount of mixture – about 1/4 cup and then lay each shell down in the sauced casserole dish. Repeat until all shells and mixture are finished.
- Pour remaining 1.5 cups marinara sauce over top of shells, along with spooning on remaining 1/2 cup of pesto throughout the top. Then top with mozzarella cheese and remaining 1/2 cup parmesan cheese.
- Bake covered with foil for 20 minutes, then remove cover and bake for additional 10 minutes.
- Sprinkle with remaining parsley and let cool about 15 minutes before serving. Enjoy!
Category: dinner, meal prep, pasta
Method: oven
Cuisine: Italian
