stuffed shells from scratch with maria provenzano

stuffed shells from scratch with maria provenzano

Being a busy mom, I am always looking to have recipes that can be made ahead of time, are easy to freeze, make for great leftovers, and provide a well-rounded meal. Stuffed shells is one of my favorite recipes that checks all these boxes. I think most Italians have their own way of making stuffed shells, and this is mine!

I know kale is a little overplayed right now, but I still love it. It’s earthy, really sturdy, and super healthy. Spinach can also be used in its place! I also use turkey in this recipe for a bit of a lighter take on an old favorite. This is a great meal for busy parents, because it can be made ahead and/or frozen, AND it can feed a good amount of people. You could even double the recipe to make it for a very large crowd.

The secret to making these shells really good is to not overcook the pasta when it’s boiling. Cook it so that it is al dente (has some bite to it), and still pretty sturdy. It will cook more in the oven. If the pasta is overcooked the shells won’t standup nicely. I also recommend using homemade marinara sauce with this. If you have never made marinara sauce, you must at some point in your life. It’s more cost effective, it’s easy to freeze, and it tastes really fresh. You will never want to go back to jarred sauces.

stuffed shells from scratch with maria provenzano

stuffed shells from scratch with maria provenzano

stuffed shells from scratch with maria provenzano

stuffed shells from scratch with maria provenzano

stuffed shells from scratch with maria provenzano

stuffed shells from scratch with maria provenzano

stuffed shells from scratch with maria provenzano

stuffed shells from scratch with maria provenzano

stuffed shells from scratch with maria provenzano

stuffed shells from scratch with maria provenzano

stuffed shells from scratch with maria provenzano

stuffed shells from scratch with maria provenzano

stuffed shells from scratch with maria provenzano

stuffed shells from scratch with maria provenzano

stuffed shells from scratch with maria provenzano

stuffed shells from scratch with maria provenzano

stuffed shells from scratch with maria provenzano

stuffed shells from scratch with maria provenzano

Cheesy Turkey and Kale Stuffed Shells

Author:

Maria Provenzano

Serves:

25

For a great homemade marinara sauce recipe search “marinara sauce” on FromScratchWithMaria.com

Ingredients

  • 1 bunch kale; stems removed; chopped and cooked (ends up being about 1 heaping cup cooked kale)

  • 1/2 large onion

  • 1 garlic clove, minced

  • 1/2 teaspoon fresh rosemary

  • 2 lbs ground turkey

  • salt and pepper

  • 8 oz mascarpone cheese; room temperature

  • 1/2 cup freshly grated parmesan cheese; plus more for serving

  • 25-30 pasta shells

  • 3-4 cups marinara sauce

  • fresh basil or parsley for topping

Instructions

  1. Remove the kale from it’s large thick stem, and chop

  2. Place the kale in a large skillet over medium heat with a sprinkle of salt

  3. Cook until the kale is softened and cooked down

  4. Place in a strainer and allow to drain and cool

  5. Once cooled, place the kale in a cheese cloth or paper towel to squeeze out the excess liquid

  6. Place in a cutting board and chop into smaller pieces

  7. Place 1/2 a large onion in a large skillet over medium heat with a tablespoon or two of olive oil and a sprinkle of salt

  8. Cook until softened, about 5 minutes

  9. Add in the minced garlic and fresh rosemary, cook for about a minute

  10. Add in the ground turkey; use a wooden spoon to break up the turkey so that it is in small, crumbled pieces

  11. Cook until the turkey is cooked through

  12. Add in the kale, mascarpone, and parmesan cheese

  13. Stir until evenly mixed; if you want to make this ahead of time, this mixture can be cooled and refrigerated

  14. Preheat the oven to 375 degrees

  15. Place the shells in salted boiling water, and cook until very al dente; not completely cooked through

  16. Drain

  17. Pour a thin layer of marinara sauce in the bottom of a baking dish

  18. Stuff each shell with a scoop of the turkey mixture

  19. Place the stuffed shell onto the layer of marinara; repeat until all of the turkey mixture is used

  20. Pour some of the marinara over the shells

  21. Sprinkle with some extra parmesan cheese

  22. Bake at 375 degrees for about 20 minutes or until bubbly and hot

  23. Heat more of the marinara sauce in a pan to have extra for serving

  24. Allow the shells to cool for a few minutes before serving

  25. Top with more marinara, fresh herbs, and parmesan cheese if desired