Ground-Turkey-Stuffed Shells with Goat Cheese

This is one of the simplest baked pasta dishes I’ve ever made. I used one pot for all three main components—boiling the shells, cooking the turkey mixture, simmering the crushed tomatoes—and kept the number of ingredients to a minimum.

The rich essence of the dish derives from the combination of a few flavorful ingredients: creamy, tangy goat cheese and sharp, salty Romano; crushed tomatoes cooked with garlic; and juicy, dark turkey meat, also cooked with garlic.

The recipe comes together easily and makes a warm, inviting, and satisfying dish to bring to the table any night of the week.

For a vegetarian stuffed shells dish, check out Pasta Shells Stuffed with Spinach, Leek, and Three Cheeses.

Serves 4

Ingredients

• 16 jumbo pasta shells
• 2 tbsp olive oil, divided, plus more for oiling dish
• 1 lb ground turkey (preferably thigh meat)
• 4 garlic cloves, finely chopped, divided
• 1 large shallot, finely chopped
• sea salt
• freshly ground black pepper
• 3 oz goat cheese, room temperature
• 3 oz mascarpone (or cream cheese), room temperature
• 1/2 small red onion, finely chopped
• 2 cups crushed tomatoes (from a 28-oz can)
• 1/4 cup chopped flat-leaf parsley, plus more for garnish
• 1/4 tsp dried red chile flakes
• 3/4 cup shredded Romano cheese

Mascarpone, Goat Cheese, and Romano

Preparation

1. Preheat the oven to 350° F.
2. Cook the shells in a large pot of salted, boiling water 8-9 minutes. Drain and rinse under cold water.
3. Heat the same pot over medium heat and add 1 tablespoon of oil. Add the turkey, half the chopped garlic, and shallot and season with salt and pepper. Cook, breaking up the ground turkey, until the shallot and garlic soften and the meat is just cooked through, 9-10 minutes.

Ground Turkey Mixture Beginning to Cook

Cooked Turkey Mixture

1. Transfer the turkey mixture to a bowl (wipe out the pot). Let cool 10 minutes, then add the goat cheese and mascarpone to the bowl. Stir until well combined and the cheeses are slightly melted.

Ground Turkey and Cheese Mixture 

1. Meanwhile, add the remaining 1 tablespoon of oil to the same pot over medium heat. Add the red onion, remaining half of the chopped garlic, crushed tomatoes, parsley, and chile flakes and season with salt and pepper. 
2. Reduce the heat to low, cover, and simmer 10 minutes. Remove from the heat and let cool while you assemble the stuffed shells.

Cooked Crushed Tomato Mixture

1. Lightly oil an 11 X 7-inch baking dish. Stuff each pasta shell with 2-3 tablespoons of the turkey-cheese mixture and place in the dish. Spoon the marinara on top of and around the shells and scatter the Romano cheese on top.
2. Bake until bubbly and beginning to brown, 30-35 minutes. 

Stuffed Shells

Pasta Shells Ready to Bake

Baked Shells

To serve, place 4 stuffed shells in each of 4 pasta bowls and garnish with chopped parsley. Serve right away.