Turkey-veggie bolognese stuffed shells
8
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
Uncooked onion(s)
0.5 cup(s), chopped
Uncooked fennel bulb(s)
0.5 cup(s)
Carrots
0.333 cup(s)
Garlic
3 medium clove(s)
Uncooked 99% fat-free ground turkey breast
8 oz
Jarred fat-free marinara sauce
1.5 cup(s)
Grated Pecorino cheese
2 Tbsp
Cooking spray
5 spray(s)
Shredded part skim mozzarella cheese
0.5 cup(s)
Instructions
1
Preheat oven to 375°F. Cook pasta in boiling water until al dente, about 9 minutes, stirring occasionally. Drain and rinse with cold water.
2
Meanwhile, heat a large nonstick skillet over medium-high heat. Add oil to pan and swirl to coat. Add zucchini, onion, fennel, carrot, and garlic; sauté until almost tender, about 6 minutes. Add turkey and cook until turkey is done, about 3 minutes, stirring to crumble. Stir in ½ cup marinara sauce. Remove pan from heat and stir in pecorino Romano.
3
Lightly coat a 2-qt baking dish with cooking spray. Spread remaining 1 cup marinara sauce in bottom of dish. Stuff turkey mixture evenly into pasta shells (about 2 tablespoons each). Arrange stuffed shells in baking dish and sprinkle evenly with mozzarella.
4
Bake at 375°F until cheese melts and filling is thoroughly heated, about 20 minutes. Turn on broiler; broil until cheese lightly browns, 1 to 2 minutes.
5
Serving size: 3 stuffed shells and ¼ cup sauce
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