Turkey, Spinach & Artichoke Stuffed Shells
What’s the best way to use leftover spinach & artichoke dip after your Super Bowl spread? Make stuffed shells, of course! My version includes ground turkey to help bulk them up and add some protein, but it could certainly be a vegetarian-friendly dish or fitting for Meat-Free Monday if that’s your jam, too.
Ingredients:
1/2 lb. jumbo shells pasta, uncooked 1 T. olive oil 1 lb. lean ground turkey 1.5 c. spinach & artichoke dip (grab your favorite from the store or make your own!) 1 jar (24 oz.) marinara sauce 1/2 c. reduced fat shredded mozzarella
Directions:
1. Preheat oven to 350 and spray a 9x13 baking dish with nonstick spray. Set aside.
2. On the stovetop, cook pasta according to directions on the box. Once done, shock with cold water to stop the cooking process, drain and set aside.
3. In a large pan, heat olive oil and add ground turkey. Crumble it as it browns.
4. Once cooked through, add spinach and artichoke dip, stirring until well-combined. Turn off heat.
5. Begin stuffing cooked shells, one by one, with 1-2 T. of the turkey mixture and place in the baking dish.
6. Cover generously with marinara sauce and then sprinkle shredded mozzarella on top.
7. Bake for 12-15 minutes at 350, let sit for ~5 minutes and then serve. Enjoy!
