Kale and Spicy Turkey Sausage Stuffed Shells

Stuffed shells were somewhat of a staple growing up. My dad would often make them when my mom went out of town and I always loved them. Im not sure why I have never attempted them myself, or what prompted me to attempt now, but I decided to wing it with this recipe- I just used what I thought would taste good. When my husband said, “These are the best stuffed shells I have ever had”, I knew I had a winner!


Stuffed shells are traditionally very rich- loaded with various types of cheeses and meats, they have the tendency to be high fat and high calorie. I subbed low fat ricotta for higher fat cheeses and used turkey sausage instead of traditional pork sausage for a leaner and healthier meat. I also used an entire bunch of kale, which when sautéed, turns out to not be too much. I also chose to skip out on topping them with shredded cheese, saving some additional calories there! Between the low fat cheese, kale and turkey sausage, these are a healthier version of the traditional version of stuffed shells!

First, boil water to cook the shells. Cook according to package instructions.

While the shells are cooking, sauté the spicy turkey sausage until it is fully cooked and set it aside. Without washing the pan, sauté the kale until it was limp. Next, add the eggs, ricotta, salt, pepper, garlic, parmesan cheese, kale and sausage together and mix to combine.

Now you are ready to stuff the shells.


Fill each shell with ~1/2 cup kale/sausage mixture. Place into greased 9×13 dish. Fill shells until all the filling is used (I had leftover shells once the filling was gone). Top with marinara sauce liberally.


Bake at 350 for 30 minutes.  Enjoy!



Kale and Spicy Turkey Sausage Stuffed Shells
  • 1 package jumbo stuffed shells
  • 12-16 oz jar marinara sauce
  • 1 lb spicy turkey sausage- removed from casing and crumbled
  • 2 oz low fat ricotta cheese
  • ½ cup grated parmesan cheese
  • 2 eggs
  • 1 large bunch of kale- ribs removed and roughly chopped
  • 2 cloves garlic, minced
  • salt and pepper to taste
  1. Preheat oven to 350 degrees.
  2. Cook shells according to package instructions.
  3. While shells are cooking, sauté sausage until fully cooked. Set aside.
  4. Saute kale in same pan as sausage. Set aside.
  5. In a large bowl, combine kale, sausage, salt, pepper, garlic, ricotta, parmesan and eggs. Mix to combine.
  6. Pour thin layer of marinara around bottom of 9x13 to coat the pan.
  7. Fill shells with ~1/3-1/2 cup filling. Use all the filling, you may have leftover shells.
  8. Top with marinara sauce liberally.
  9. Bake for 30 minutes.




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