Turkey Ricotta Stuffed Shells with Basil Tomato Sauce

Manicotti shells stuffed with turkey mushroom onion and ricotta filling, covered with a sweet tomato basil sauce.

Turkey Ricotta Stuffed Shells with Basil Tomato Sauce

Turkey Ricotta Stuffed Shells is a great dinner recipe. You can make it in advance to reheat or make it fresh on the same day. It is rich and creamy with a sweet basil tomato sauce. The inside of the pasta has our Turkey, Onion and Mushroom recipe combined with ricotta. It is a beautiful, delicious and hearty dish.

Turkey Ricotta Stuffed Shells with Basil Tomato Sauce

Turkey Ricotta Stuffed Shells with Basil Tomato Sauce.

Equipment

• Piping bag

• Casserole dish

• Pot

Tips or Tricks

• Add a thin layer of sauce to the bottom of the casserole dish to prevent the noodles from sticking

Length of Time

• Prep Time - 10 minutes

• Cook time - 20 minutes

Servings

• Serving Size: 3 manicottis

• Servings: 4 1/2

Ingredients

• 8-ounces large manicotti Shells

Filling (Turkey Onion and Mushroom Base)

• 3 ½ tablespoons olive oil

• 1 yellow onion diced

• 8-ounces canned mushrooms drained and sliced

• 4 garlic cloves minced

• 1-pound ground turkey

• 1 ½ teaspoons kosher salt

• ¾ teaspoon black pepper

• 1 ½ cups Ricotta

Sauce (Tomato Basil Sauce)

• 1 tablespoon olive oil

• 1 small garlic minced

• 1 can tomato sauce – 29 ounces

• 2 tablespoons tomato paste

• 1 tablespoon dried basil

Topping

• 1 cup shredded mozzarella

Directions

1. Preheat oven to 350° F

2. Cook pasta, with salt, under cook. (Just want it tender so it doesn’t have to bake as long.)

Filling

1. In saucepan, heat oil

2. Add onions, season with salt and pepper to taste. Cook until translucent

3. Add garlic and mushrooms. Cook until heated through

4. Add ground turkey. Season with salt and pepper. Cook until fully browned.

5. Pull off heat, combine with ricotta

Sauce

1. In saucepan, heat olive oil, add garlic cooking on low until fragrant.

2. Add sauce, paste and basil. Once heated through, remove from heat.

Assemble

1. Put a small layer of tomato sauce on bottom of casserole dish

2. Using piping bag, fill pasta and place on pasta sauce

3. Pour the remainder of the sauce over the stuffed pasta

4. Sprinkle mozzarella on top

5. Bake 20 minutes.

6. Serve

Notes

• Optional – add some tomato sauce into filling for additional moisture (1/2 cup)