Pesto Turkey Stuffed Shells Recipe - Cookin Canuck (2024)

These ground turkey stuffed shells received the ultimate praise from my two teenaged boys. They wordlessly wolfed down the shells I served them, then immediately headed back to the kitchen to scoop another serving onto each of their plates. Success!

What makes these healthy stuffed shells special? Two things, really. The first is the secret ingredient, which I’ll talk about in a moment and I use with abandon in baked pasta dishes, like my baked ziti.

The second is one of our go-to ingredients. Pesto. I swear it makes every pasta dish taste better and is likely the reason that my boys fell head over heels for this dinner!

After the success of these baked stuffed shells, I decided that jumbo pasta shells will now be a regular part of my pantry staples and I’ll be clearing a space in the freezer to keep a frozen dish of shells on hand for those nights when I don’t feel like cooking. For more ideas, check out my 30+ Healthy Pasta Recipes.

How to make stuffed shells

Start by cooking jumbo pasta shells according to package directions. Take care not to overcook them – you don’t want them to start falling apart when adding the stuffing. “Al dente” is perfect!

Run cold water over the cooked pasta shells to cool them down and stop them from sticking together.

Next up – the filling, which comes together in two easy steps. First, saute the onion and garlic, then add in the ground turkey and seasonings.

For the second step, place the cottage cheese in a food processor and puree until smooth. Transfer it to a bowl, stir in the pesto and combine with the turkey mixture.

I use a small spoon and my fingers to stuff the shells - about 2 tablespoons of the turkey mixture per shell.

Smear some marinara sauce in the bottom of the baking dish, arrange the shells in the dish, cover with additional marinara sauce and a bit of Parmesan cheese. Bake!

How long to bake stuffed shells

Once the baked shells are assembled and covered in a layer of marinara sauce and grated Parmesan cheese, cover them with foil and pop them into the oven for 25 minutes, or until the sauce is bubbling. Uncover, then bake for an additional 5 minutes to melt the cheese.

Make-Ahead and Storage

Absolutely! Having a pan of pre-made frozen stuffed shells on hand is a great meal prep strategy.

Assemble the stuffed shells, place them in the baking dish, and cover with marinara sauce and grated Parmesan cheese.

Cover with a layer of plastic wrap and heavy duty aluminum foil. Freeze for up to 3 months.

When you’re ready to bake the shells, you have two options. For both options, be sure to remove the plastic wrap, then re-cover with the foil.

1. For the first option, defrost the baked shells in the refrigerator overnight. Bake according to the directions below.
2. The other option is to bake straight from frozen. Bake the casserole for 50 to 60 minutes, or until the marinara sauce is bubbling. Remove the foil and bake for an additional 5 minutes.

Frequently Asked Questions