
WHAT YOU WILL NEED:
- Large pot
- Slotted spoon
- Handled measuring cup
- Colander
- 9 by 13 casserole dish
INGREDIENTS:
- 2 tablespoons butter
- 2 cups broccoli florets*
- 8-10 ounces large shell pasta (that’s a little over half of a box)
- 1 pound ground turkey
- 1 garlic clove, smashed
- salt and pepper to taste
- 1/4 cup flour
- 4 cups milk
- 3 cups shredded cheddar cheese
- 1/2 cup shredded parmesan
- 1 cup pasta cooking water
INSIDE OUT CREAMY STUFFED SHELLS DIRECTIONS:
Step 1.
Step 2.
Step 3.
Add the noodles to the same pot the broccoli was blanched in. Cook them in boiling water for 2 minutes less than the package instructions. Once they finish, have an adult remove one cup of the cooking water and set it aside. The easiest way is just to dip a handled measuring cup right into the water. Drain the noodles and set them aside.
Step 4.
Now that the pot is empty, it’s ready to make your meaty and cheesy sauce! Ask a grown-up to set the burner temperature to medium. Add 1 tablespoon of butter to the pan. Brown the ground turkey until it’s completely cooked. This takes about 7-10 minutes. Halfway through, add the garlic. Now, season with salt and pepper! Ask an adult to show you just how much salt and pepper to add. Now, add the flour and stir it around the pot for 3-4 minutes. Next, in goes the milk. It’s time to stir the pot now and wait for the sauce to thicken. Once the milk has thickened, add the broccoli and cheese! Stir, stir, stir!
Step 5.
Step 6.
VARIATIONS
- Use any ground meat you’d like! Chicken and beef are great! Don’t want meat? Skip it!
- This can be made 2 days ahead of time and even frozen for up to 1 week before you bake it!
- Want a crunchy top? Simply melt 2 tablespoons of butter mixed with 1 cup seasoned breadcrumbs, and sprinkle over the top of the shells before you bake it!
- Feel free to add any green veggies. Peas and spinach work great!