My brother wanted stuffed shells for his birthday on August 7th. I was super happy to make this dish for him, this for me is my version of lasagna. I like making the traditional version. However, the clean up for the jumbo shells for me is a lot easier. Plus one or two shells is usually enough for everyone. Which makes estimating how much to prepare a lot simpler.
Ingredients
- 1 pound ground
turkey
- ½ cup minced Green
pepper
- 1/2 cup minced onion
- 2 cloves garlic,
crushed
- 1 jar tomato
sauce
- 1 teaspoon
Italian seasoning
- ½ tablespoon
salt
- ½ tablespoon
pepper
- ½ Box Jumbo
Shells 12oz
- 16 ounces
ricotta cheese
- 3/4 pound
mozzarella cheese, sliced
- 1/2 cup grated
Parmesan cheese
- ½ tablespoon Adobo (optional)
- 12 oz Cheddar Jack
Directions
1. In a skillet pan, cook ground turkey,
onion, green pepper and garlic over medium heat until well cooked. Stir in tomato
sauce. Season with Italian seasoning, 1 tablespoon salt, pepper. Simmer,
covered, for about 1/2 hour, stirring occasionally.
2. Bring a large pot of lightly salted
water to a boil. Cook jumbo shells in boiling water until cook (follow
directions on the box). Drain noodles, and rinse with cold water.
3. Preheat oven to 350 degrees F
4. To assemble, spread 1 1/2 cups of sauce
in the bottom of a 9x13 inch baking dish. In each shell, spoon in meat and sauce,
ricotta cheese, and shredded cheese. Repeat until pan is full with shells. If
desired sprinkle a layer of cheese on top of the arranged shells and sprinkle
Parmesan cheese. Arrange 6 noodles lengthwise over meat sauce. Spread with one
half of the ricotta cheese mixture. Cover with foil
5. Bake in preheated oven for 25 minutes.
Remove foil, and bake an additional 25 minutes. Cool for 10-15 minutes before
serving.
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