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High Protein Stuffed Shells

High Protein Stuffed Shells

High Protein Stuffed Shells are a game-changer for anyone seeking a satisfying, protein-packed meal that's both easy to make and incredibly flavorful. This recipe transforms humble pasta shells into a hearty and nourishing dish, perfect for busy weeknights or impressive Sunday dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course: Dinner, Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box Jumbo Pasta Shells 12 ounces
  • 1 pound Lean Ground Turkey or Ground Chicken
  • 15 ounces Part-Skim Ricotta Cheese
  • 1 cup Shredded Mozzarella Cheese divided
  • 1/2 cup Grated Parmesan Cheese divided
  • 1 large Egg lightly beaten
  • 1/4 cup Finely Chopped Fresh Parsley
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Garlic Powder
  • Salt and freshly ground Black Pepper to taste
  • 24 ounces Marinara Sauce your favorite jarred or homemade
  • Red pepper flakes Optional: for a touch of heat

Equipment

  • Large pot
  • Large skillet
  • Medium Bowl
  • 9x13 inch baking dish
  • Aluminum foil

Method
 

  1. Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until al dente, ensuring they are tender but still hold their shape. Drain the shells and rinse them gently with cool water to prevent them from sticking together. Set aside.
    1 box Jumbo Pasta Shells
  2. Brown the Ground Meat: While the pasta is cooking, heat a large skillet over medium-high heat. Add the ground turkey or chicken and cook, breaking it up with a spoon, until browned and no pink remains. Drain off any excess grease.
    1 pound Lean Ground Turkey or Ground Chicken
  3. Prepare the Ricotta Filling: In a medium bowl, combine the ricotta cheese, half of the shredded mozzarella cheese (1/2 cup), half of the grated Parmesan cheese (1/4 cup), the beaten egg, chopped parsley, oregano, garlic powder, salt, and pepper. Mix until thoroughly combined.
    15 ounces Part-Skim Ricotta Cheese, 1 cup Shredded Mozzarella Cheese, 1/2 cup Grated Parmesan Cheese, 1 large Egg, 1/4 cup Finely Chopped Fresh Parsley, 1 teaspoon Dried Oregano, 1/2 teaspoon Garlic Powder, Salt and freshly ground Black Pepper
  4. Incorporate the Meat: Add the browned ground meat to the ricotta mixture and stir gently until evenly distributed.
    1 pound Lean Ground Turkey or Ground Chicken
  5. Assemble the Stuffed Shells: Preheat your oven to 375°F (190°C). Spread about 1/2 cup of the marinara sauce evenly over the bottom of a 9x13 inch baking dish.
    24 ounces Marinara Sauce
  6. Stuff the Shells: Carefully spoon about 1-2 tablespoons of the filling into each cooked pasta shell, depending on the size of the shell and how much filling you have. Arrange the stuffed shells in a single layer in the prepared baking dish, nestling them close together.
    1 box Jumbo Pasta Shells
  7. Sauce and Top: Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese evenly over the top.
    24 ounces Marinara Sauce, 1 cup Shredded Mozzarella Cheese, 1/2 cup Grated Parmesan Cheese
  8. Bake the Dish: Cover the baking dish tightly with aluminum foil. Bake for 20 minutes.
  9. Brown and Serve: Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let the High Protein Stuffed Shells rest for a few minutes before serving.

Notes

Refrigerated leftovers will stay fresh for 3-4 days. Frozen stuffed shells will last for up to 2-3 months.