Otherwise, Molly's recipe was perfect and I will definitely be making them again soon!
Spinach and Turkey Stuffed Shells
slightly adapted from The Rookie Chef
makes 6-8 servings
10-ounce package frozen chopped spinach, thawed and drained
1 or 1.25 pounds ground turkey
8-ounce package cream cheese, softened
about 25 jumbo pasta shells
1 medium onion, chopped
2 cups marinara sauce
shredded mozzarella cheese
Preheat oven to 350 degrees F. Spray a 13 x 9 dish with cooking spray, set aside.
In large skillet, brown ground turkey, drain fat and set aside. In same skillet, heat a little bot of olive oil and add onion. Saute until softened and translucent, about 4-5 minutes. Add spinach and cream cheese and cook until combined. Add ground turkey back in and stir to heat thoroughly. Remove from heat.
Meanwhile, cook pasta shells according to package directions. Drain and separate on a cutting board so they don't stick together. (A fabulous tip from The Rookie Chef.)
(The following directions are for preparing half of this mixture. I froze the other half - of just the stuffed shells - but if you wish to bake them all at once, just prep two dishes to bake.)
Spread some marinara sauce over the bottom of prepared baking dish. Stuff each shell with a tablespoon or two of the meat mixture. Place the shells in the baking dish and cover with another layer of sauce.
Cover with foil and bake for 30 minutes. Then uncover dish, sprinkle with mozzarella cheese and bake 10 more minutes, or until cheese is melted.