Turkey and Spinach Taco Stuffed Pasta ShellsYum
Turkey and Spinach Taco Stuffed Pasta Shells : comfort food at it’s best !
How do you treat yourself when down or in a bad mood ? Or after exhausting day at the office ? Or just because ?
I cook pasta. No chocolate. Just pasta dish. Like Turkey and Spinach Taco Stuffed Pasta Shells.
I make an event out of it.
It all starts with my entering the kitchen and putting the apron on. Slowly and so full of dignity. Like the chefs I have seen in the movies: Michelin star restaurant inspector enters and you just know that’s it; you have to do your best.
Dramatic moment. And you hope nothing goes wrong.
You know your ingredients are of high quality, you are skilled to cook, you are creative, your qualities are stabile and the price is acceptable. These are the elements to decide about getting a star or not.
I turn the music on. Laud. My son is not at home, that’s why. And I start to cook. After 55 minutes the dish is ready.
It is definitely enough to feed four persons but it could be warmed up the other day or kept in the freezer for normal but busy days.
Not to forget : yes, I got a star 🙂
Turkey and Spinach Taco Stuffed Pasta Shells
Turkey and Spinach Taco Stuffed Pasta Shells : comfort food at it's best !
- 1 Tbsp olive oil
- 2 cups minced turkey
- Salt to taste
- 3 Tbsp Taco seasoning
- 2 cups tomato salsa
- 1 ½ cup wilted spinach, roughly chopped
- 1 ½ cup mozzarella, cubed
- 34 large pasta shells
- ½ cup tomato salsa to spread over the shells before baking
Boil water with a pinch of salt and cook pasta shells for 13 minutes to be al dente.
While shells are boiling, cook turkey with oil, in a pan, for 10 minutes.
Add Taco seasoning and tomato salsa and cook for another two minutes. Combine with spinach and mozzarella.
Drain the pasta and splash with cold water.
Preheat the oven to 180 C / 356 F.
Lightly grease the baking dish.
Fill the shells ( 2 tsp each ) with turkey mixture and lay into the baking dish.
Once all shells ar filled, cover with remaining filling, if any left, and spread with ½ cup tomato salsa.
Bake covered for 25 minutes and serve.
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