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Turkey & Zucchini “Unstuffed Shells”

Give classic stuffed shells a deconstructed makeover with this quick and easy Turkey & Zucchini “Unstuffed Shells” recipe! Toss pasta shells with Honeysuckle White® Lean Ground Turkey, zucchini, spinach, & your favorite marinara sauce, then serve over a bed of whipped cottage cheese for a creamy finish. A healthy, flavorful, & protein-packed dinner for any night of the week!

  • 4 Servings
  • 10 minutes Prep Time
  • 15 minutes Total Time


  • Step 1

    Boil the pasta: Bring a large pot of well-seasoned water to a boil. Add the pasta and cook, stirring occasionally, until it reaches al dente. Drain & set aside.
  • Step 2

    Whip the cottage cheese: Place the cottage cheese in a food processor. Pulse to break down the curds, then let the food processor run 2-3 minutes, or until the cottage cheese is fully whipped with a light & creamy texture – stop to scrape down the sides of the food processor as needed. Set aside for serving.
  • Step 3

    Brown the turkey: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add Honeysuckle White® Lean Ground Turkey & season with 1 teaspoon of garlic salt. Using a wooden spoon to break the ground turkey into fine crumbles as it cooks, cook 5-6 minutes, or until cooked through. Transfer to a plate.
  • Step 4

    Prep the turkey & zucchini "unstuffed shells": To the same pan used to brown the turkey, add the remaining olive oil. Once hot, add the diced zucchini. Season with ½ teaspoon garlic salt & cook 4-5 minutes, until softened. Add the browned turkey, baby spinach, & pasta sauce to the skillet, stirring to combine well. Toss in the pasta & cook 1-2 minutes longer to bring everything together.
  • Step 5

    Serve: Spread the whipped cottage cheese across the bottom of a shallow bowl, then spoon the turkey & zucchini "unstuffed shells" over top. Serve immediately. Enjoy!

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