Mushroom and Turkey Stuffed Shells

Enjoy the bounty of the harvest—mushrooms, tomatoes, beets, peppers, parsnips, apples and other goodies—in hearty, satisfying dishes and beloved classic fare, from pizza to mac and cheese.

This recipe and photo, courtesy of Foodland Ontario, will inspire you to eat your fresh veggies and fruit, in all the best ways.

Stuffed shells are a perfect weeknight dinner—especially when they’re filled with a hearty ground turkey mushroom filling and topped with a yummy Gouda cheese sauce.

Preparation Time: 25 minutes
Cooking Time: 45 minutes
Baking Time: 18 minutes
Serves 6

24 jumbo pasta shells
2 tbsp (25 mL) butter
3 tbsp (45 mL) all-purpose flour
1/2 tsp (2 mL) garlic powder
1/4 tsp (1 mL) each salt and pepper
1 cup (250 mL) low sodium chicken broth
2 cups (500 mL) 2% Ontario milk
2 tbsp (25 mL) chopped fresh Ontario parsley
1 cup (250 mL) shredded Ontario gouda cheese

1 tbsp (15 mL) butter
1 small Ontario onion, diced
8 oz (227 g) Ontario crimini mushrooms, chopped
2 cloves garlic, minced
1 large Ontario carrot, shredded
1/2 tsp (2 mL) each salt and pepper
450 g Ontario ground turkey
1/2 cup (125 mL) shredded Ontario gouda cheese
1/3 cup (75 mL) breadcrumbs
2 tbsp (25 mL) chopped fresh Ontario parsley

Lightly grease 9×13-inch (3 L) baking dish. Bring large pot of salted water to rolling boil. Cook pasta according to package directions until just al dente. Drain well; immediately place shells on bottom of baking dish.

In large saucepan, melt butter over medium-high heat. Whisk in flour, garlic powder, salt and pepper cook for 30 seconds. Slowly whisk in chicken broth and then milk. Continue to whisk; bring to simmer, cook for 2 minutes or until thickened. Whisk in parsley and Gouda; remove from heat once cheese is melted.

Filling: In large skillet, melt butter over medium-high heat. Cook onion for 3 minutes or until just browned. Stir in mushrooms, garlic, carrot, salt and pepper; cook for 5 minutes stirring occasionally. Add turkey, cook while breaking up with wooden spoon for 5 minutes. Stir 1 cup (250 mL) of the sauce into skillet. Spoon turkey filling into each pasta shell; place stuffed side up in baking dish. Top with remaining sauce, sprinkle with Gouda and breadcrumbs. Cover with foil, bake in 375°F (190°C) oven for 15 minutes. Remove foil; broil for 3 minutes. Serve sprinkled with parsley.

Tip: Make ahead and refrigerate for up to 2 days. When ready to cook, bake covered with foil at 375°F (190°C) for 30 minutes. Remove foil and broil for 3 minutes.

Nutritional Information:
1 serving
PROTEIN: 36 grams
FAT: 25 grams
FIBRE: 2 grams
SODIUM: 790 mg