Low Fat Cheesy Jumbo Pasta Shells With Ground Turkey |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 10 |
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A great lowfat version! This is rich, creamy and your family will love it. I make it without meat as well. It's great either way. Ingredients:
12 ounces jumbo pasta shells |
1 lb ground turkey |
1/2 cup onion, chopped |
1 tablespoon garlic, minced |
1 1/4 cups mozzarella cheese, shredded (reserve 1/4 cup) |
1 cup parmesan cheese, grated |
1 lb low-fat ricotta cheese |
1 lb low-fat small-curd cottage cheese |
4 large eggs, lightly beaten |
1 teaspoon black pepper |
1 teaspoon garlic powder |
1 tablespoon dried parsley |
26 ounces spaghetti sauce, reserve 1 c (jarred or homemade) |
fresh basil, chopped, for garnish |
Directions:
1. In an 8 quart pot, bring water to a boil and cook shells according to package directions.
2. Drain and cool immediately with cold water.
3. Drain and place open side down on paper towels.
4. Meanwhile brown ground turkey with onion and garlic; drain fat.
5. Combine the next 8 ingredients.
6. In a medium bowl, combine ground turkey and the cheese mixture.
7. Reserve the 1/4 cup of Mozzarella.
8. Place a thin layer of spaghetti sauce into the bottom of a 12 x 9 x 2 inch baking dish.
9. Preheat oven to 375 degrees Fahrenheit.
10. Spoon the cheese/meat mixture into each pasta shell and place open side up, in a single layer, in prepared pan. I don't usually use all 12 ounces of noodles.
11. Pour the remaining sauce (RESERVE 1 Cup Sauce) over the stuffed shells.
12. Loosely cover with foil and bake for 40 minutes.
13. During last 5 minutes of baking, remove foil and sprinkle remaining Mozzarella cheese on top.
14. Bake 5 more minutes.
15. Garnish with fresh chopped basil. I like to have a side of warm spaghetti sauce to drizzle over; especially for left-overs.
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