Sweater season is coming to a close… or at least I am telling myself that. But there are some comforts I am never giving up. And this version of stuffed shells on the skinny let’s me have my joy and eat it too.
There’s something about homemade food. It’s just better. Some nights its easier to grab something on the way home. Some night’s it’s just nice to go out. But homemade wins here, 99% of the time. Pasta is one of those dishes I rarely order out. I always feel like it’s crazy expensive for what you are getting. Now, fresh rolled artisanal pasta with something fancy on top, that’s a different story. Want to impress me? Make me feel like that pasta dish was worth the sticker shock.
Pasta at home though, now there’s something I am into. Fresh ingredients, great flavors, perfect dinner. Pasta is the kind of dinner that is perfect for two, dressed up and date night ready. It’s perfect for big families and unexpected guests. It can be so many things and so quickly and easily.
Now all you need is a few great baking pans and little inspiration and there are countless pasta dishes you can give a go whenever you need. Oh, need a great baking pan? Check out the little giveaway for a Rachael Ray Cucina Stoneware rectangular baker below the recipe ;D
- 12 oz jumbo pasta shells
- 3 tbs extra virgin olive oil
- 1 lbs lean ground turkey
- salt and pepper
- 2 garlic cloves, minced
- 1 tbs oregano
- 2 28 oz cans San Marzano whole tomatoes
- 1 15 oz carton fat free ricotta
- 1 cup grated Parmesan cheese
- In a large skillet, heat 1 tbs of the olive oil. Season the ground turkey with salt and pepper and brown with 1 clove garlic and oregano. When cooked through, remove from pan.
- Heat the remaining 2 tbs olive oil in the now empty skillet and add the tomatoes, with juice, and remaining garlic. Cook over a low simmer for 15 to 20 minutes, using a large spoon to break up the tomatoes.
- Meanwhile, boil the pasta to just tender in a large pot of salted water. Drain and lay on baking sheet in a single layer until ready to use.
- When sauce is ready. stir about 1 1/2 cups into the ground turkey. Add the ricotta and half cup cheese. Stir until well combined. Taste and season if needed.
- Preheat the oven to 350 degrees F.
- In a 13x9" baking dish, spoon 1 cup sauce over the bottom. Fill each shell with the ground turkey mixture and arrange in the pan. Cover with the remaining sauce and sprinkle the cheese evenly over top.
- Bake for 30 minutes, until the top is golden brown and the sauce is bubbling.
- Allow to cool for a few minutes before dishing out and serving.
Better Homes and Gardens Magazine | September 2011