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Home Ground Turkey Recipes / Turkey Mince Recipes

Creamy Lasagna Stuffed Shells With Ragu

Lasagna Stuffed Shells With Ragu
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Ladies and Gentlemen, I have found the answer to my weekly pasta cravings! These Lasagna Stuffed Shells are absolutely to die for. I love regular lasagna and even zucchini lasagna, but these individual shells top the list by a long shot. I used Ragu Homestyle Thick and Hearty Roasted Garlic Sauce, which turned out to be better than most homemade pasta sauces I have tried to make in the past.

Lasagna Stuffed Shells With Ragu

Creamy Lasagna Stuffed Shells With Ragu

Gretel ShawGretel Shaw
This lasagna stuffed shells with Ragu is my new favorite pasta dish. it's too good, I know you'll have a great time cooking it.
5 from 1 vote
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Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Course Main Course
Cuisine Italian
Servings 6 people
Calories 407 kcal

Ingredients
 
 

  •  
    30 jumbo giant pasta shells
  • Turkey Mince1 pound ground turkey (minced turkey)
  • Glass Bowl Of Olive Oil Isolated On White Background1 tablespoon olive oil
  • Garlic2 tablespoons garlic - minced
  • Ripe Yellow Onion On A White Background½ cup yellow onion - minced
  • Dried Parsley Isolated On A White1 ½ teaspoons dried parsley
  • Wooden Bowl Of Salt1 pinch salt
  • Ground Black Pepper Pile, Paths, Top1 pinch ground black pepper
  • Fresh Ricotta Cheese12 ounces Ricotta cheese
  • Chicken Egg2 medium eggs
  • Mozzarella Cheese Isolated On White Background2 cups Mozzarella cheese - shredded and divided
  • Parmesan Cheese1 cup Parmesan cheese - shredded and divided
  •  
    23 ounces ragu sauce

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit.
  • In a large pot, boil jumbo shells to al dente, according to package instructions. Meanwhile, add olive oil, garlic and onion to the large frying pan. Cook until garlic and onion are fragrant for 2 to 3 minutes. Add in sausage, 1/2 teaspoons of parsley, salt and pepper and cook until browned, for about 5 minutes.
  • Remove pasta shells from heat, drain water and refill with cold water. Set shells and cold water aside.
  • Combine ricotta, eggs, 1 cup of mozzarella, 1/2 cup parmesan, remaining parsley, salt and pepper in a large bowl. Stir until all ingredients are mixed thoroughly. Stir in sausage.
  • Prepare a 13×9 baking dish by lightly coating it with non-stick cooking spray. Spread about 1/2 cup of pasta sauce on the bottom of the dish.
  • Drain pasta shells. Using a spoon or ice cream scoop, fill shells with ricotta and sausage mixture. They should be full! Line the shells in the baking dish, packing them next to each other with filling side up. Once all shells are full and in the baking dish, pour remaining pasta sauce over shells and then top with the remaining mozzarella and parmesan cheese.
  • Cover baking dish with tin foil and bake for approximately 35 minutes, or until pasta sauce is bubbly and cheese is melted.
  • Serve warm.

Nutrition

Calories: 407kcalCarbohydrates: 9gProtein: 41gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 163mgSodium: 637mgPotassium: 398mgFiber: 0.4gSugar: 1gVitamin A: 675IUVitamin C: 2mgCalcium: 576mgIron: 1mg
Have you tried this recipe?Please leave a rating and comment.
Tags: Italian
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