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Meal Prep Made Easy: Healthy Stuffed Shells Recipe

September 11, 2018

Doing meal prep can be daunting.


It’s recipes like this one that make it easier.


Why I Like It


There are three main reasons this recipe is one of my regulars.


1. It’s Delicious


You can’t base your diet around foods you don’t like.


Just because this particular recipe is a good, healthy choice, doesn’t mean you have to include it in your diet if it doesn’t appoal to you.


Personally, I love it.


2. It’s Filling


You don’t need to cook a bunch of extra stuff to go with this. It already has a lot in it.


Kind of like a casserole… except casseroles tend to be somewhat of an indulgent comfort food.


This is a better choice, and it’s just as filling.


The only thing I recommend pairing with this would either be steamed veggies, or a simple side salad.


3. It’s Simple


This is where meal prep comes into play.


It’s not that the recipe itself is simple (although it’s not complicated either), but it makes meal prep a breeze.


One of the least demanding ways to do meal prep is to have a list of recipes you can make in bulk, so you have plenty to use for lunches and dinners later on.


You can easily double this recipe, and freeze the extra portions.


Once you have a handful of different meals like this in your freezer, they become a quick supplementary solution to your other meals, and you won’t feel like you’re eating the same thing all time.


Here’s how to make it…



  • 1 (12 oz) box jumbo shells

  • 1 lb ground turkey

  • 1 lb ground beef

  • salt and pepper to taste

  • 1/2 onion, diced

  • 1 (10 oz) bag frozen spinach

  • 1 (15 oz) container ricotta cheese

  • 1 (9 oz) container parmesan romano cheese mix

  • 2 tbsp Italian seasoning

  • 2 (24 oz) jars of tomato sauce

  • 8 oz fresh mozarella

  • fresh parsley for garnish



  1. Boil jumbo shells according to package. Drain and set aside covering with a wet paper towel to keep from drying.

  2. Brown ground meat in a skillet together over medium heat with diced onion. Cook until no pink meat remains. Drain any excess fat.

  3. Thaw spinach in a colander under warm water. Press to remove excess water.

  4. In a large bowl, mix together parmesan cheese, ricotta cheese, spinach, meat and onions.  


  5. Take meat and cheese mixture and gently stuff into shells. Line a large baking pan or two smaller baking pans (freeze one!) with shells.  

  6. Mix Italian seasoning with tomato sauce. Cover shells with tomato sauce. Top with sliced of fresh mozzarella. Bake at 375˚ for about 20-25 minutes or until cheese is melted and sauce it bubbling in the center. Garnish with fresh parsley before serving.


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