Turkey-veggie bolognese stuffed shells
6
Points®
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy
Diced zucchini, fennel, onion, and carrot amps up an otherwise straightforward meat sauce made with ground turkey breast, then gets stuffed into jumbo pasta shells, topped with mozzarella, and baked till bubbly and gooey. It’s guaranteed to be a family favorite. If you can’t find—or don’t care for—fennel, which adds light licorice notes, you can just add an extra half-cup of zucchini. A hint of pecorino Romano cheese lends savory depth to the filling; substitute Parmesan if you don’t have the former on hand.
Ingredients
Uncooked jumbo shells
12 shell(s)
Olive oil
1 Tbsp
Uncooked zucchini
1 cup(s), sliced, diced
Uncooked onion
½ cup(s), chopped
Uncooked fennel bulb
½ cup(s), diced
Carrots
⅓ cup(s), finely choped
Garlic
3 clove(s), minced
Uncooked 99% lean ground turkey breast
8 oz
No sugar added fat free marinara sauce
1½ cup(s), divided
Grated Pecorino cheese
2 Tbsp
Cooking spray
5 spray(s)
Shredded part skim mozzarella cheese
½ cup(s)