Ingredients
27Barilla Jumbo Shells,(9oz) or GF shells
1cuponion,finely chopped
2clovesgarlic,chopped
1tspolive oil
1lbground turkey,99% lean
32ozcrushed tomatoes
1tbspbasil,fresh chopped
salt and pepper
2cupsricotta cheese,part skim
8ozmozzarella cheese,reduced fat, shredded
1egg
16ozspinach,package frozen, thawed and squeezed well
¼cupParmigiano Reggiano
Preparation
Boil water and cook shells according to package directions. Make sure to make them al dente.
Meanwhile, saute onions and garlic in oil. Add turkey and salt and brown until cooked, breaking up into small pieces.
Add tomatoes, salt, pepper, and basil, then simmer on low, covered, for about 15 minutes.
Preheat oven to 375 degrees F.
In a large bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.
Once shells are cooked and cool, fill each shell with about 2 heaping tablespoons of cheese mixture and place on a large baking dish, or two smaller dishes, covering the bottom of the dish with a little sauce.
Top shells with half of the sauce, cover with foil, and bake for 40 minutes. Uncover foil and bake for 5 more minutes.
Serve with additional sauce on top.
