1 box large shells

Uncooked Giant Shells

Meatloaf/Meatball mix –

Combine ground turkey, ground Italian sausage (1.5 lb. each) with 1 c. ricotta, chopped red pepper, onion and parsley, 1/4 c. pesto sauce, 1/4 c. sweet pickle relish for meatball/meatloaf mix.

Meatball Mixture

4 C. of your favorite pasta sauce

1 c. wine and 1 c. water

Pour 2 c. of your favorite pasta sauce in the bottom of a 13 x 9 baking dish

Stuff uncooked pasta shells with meat mixture and arrange in sauce.

Mix remaining sauce and wine and water.  Pour over shells.  (You and cover and refrigerate for future use at this point).

Cover with foil and bake at 350 F for one hour.

Remove foil and top with 2 c. of your favorite Italian cheeses.

Bake 15 minutes more.


Serve with garlic toast.

I make meatballs the same night I make these because I always seem to have too much (usually) or not enough (occasionally)stuffing for the shells!  I use up the mixture with sausage first, and then add in ground turkey to make the meatballs  – adding in egg and bread crumbs – from the remaining shell stuffing.

Turkey Meatballs

Drizzle with olive oil and sprinkle with tuscan seasoning mixture or garlic salt.

Bake 375 F for 40 minutes.

Baked Meatballs

Freeze in plastic containers or zip locks for future meals!