So I must start by saying this was the 2nd round of stuffed shells I made the other night… I will post the intended shells right after this.
99% of the time when I buy a pound of jumbo stuffed shells, and cook them up, 33%-50% of them end up getting split in half or sliced in one way or another. I’ve been in this jam before, so now I buy 2 boxes at a time and typically have about 5-8 leftover – not a big deal when I can have perfectly cooked and looking shells.
By some FLUKE I only had about 3-4 bad shells after both the pounds were drained and lightly coated/tossed with olive oil. This is a VERY important step so they don’t stick to one another in the stuffing process.
Long story short, I made enough filling for 1 dozen and was all the sudden left with a dozen of perfectly cooked and READY shells. I literally threw things that I had together, sans ricotta… and came up with these shells. I used eggs to make them stick together and give it a smooth consistency, but at the end of the day, ricotta works the best. Although, these are MUCH less fattening!
- 1 LB Large Shells
- 1LB ground turkey
- 10oz frozen broccoli, thawed and cut into small pieces
- 1 small onion, small chopped
- 2 eggs
- 2 cups shredded mozz cheese
- Italian seasoning
- Crushed red pepper
- Juice from 1 lemon
- Extra Virgin Olive oil (I typically don’t specify this, because I assume we all use the ‘extra’ best!)
- Parmesan cheese
- Boil a large pot of oiled and salted water, cook shells AL DENTE (this is very important!) Drain, stir gently with olive oil and set aside.
- In the meantime, mix together ground turkey with Italian seasoning, crushed red pepper and salt-n-pep. Add onion and broccoli, mix well. Throw in the eggs at this point to help mesh everything together. Make sure you whip the eggs in a separate bowl first so they mix in easier, then Stir in cheese. If the mixture isn’t sticking together well, add another egg or chicken broth that’s been thickened up a bit with flour.
- Stuff the shells while still leaving room for them to close (do not use my photo as an example, at that point in the night I just wanted them done!) and lay them in a sprayed or buttered dish.
- Bake, covered with tin foil, at 350 for 25-35mins. Everyone’s oven is different, so make sure you cook the turkey through.
- Serve with fresh squeeze lemon juice over top, drizzle of olive oil and fresh parmesan sprinkled.
- Bon Appétit!!