Turkey-Spinach-Mushroom Stuffed Shells 

This particular recipe combines comfort food with a splash of elegance. You can serve it with style or simply, depending on the occasion.

Prep: 30 m  Cook: 45 m  

Ingredients 

• 1 (12 ounce) package jumbo pasta shells  
• 8 ounces mushrooms, diced (recommend baby bellas)
• 3 cloves garlic, minced
• 1 onion, finely chopped
• 1 pound ground turkey
• salt and pepper to taste
• oregano & basil – or Italian seasoning to taste
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 tablespoons chopped fresh parsley
• 2 cups ricotta (can substitute cottage cheese or mix of both)
• 1 cup freshly grated Parmesan cheese  
• 1 (32 ounce) jar vodka sauce
• 1 (8 ounce) package mozzarella cheese, shredded  

Directions 

Preheat oven to 350 degrees F (175 degrees C). 

Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. (Do not rinse!) Set aside.  

In a large heavy skillet, sauté mushrooms, garlic and onions in 2-3 TB olive oil.  Add ground turkey and cook until evenly brown. Season with salt and pepper, add a good pinch of oregano and basil. Remove from heat, and stir in spinach, parsley, ricotta and Parmesan cheese. 

Stuff the cooked shells with the mixture, and place in a 9×13 inch baking dish. Cover with vodka sauce, and sprinkle top with mozzarella cheese and Parmesan. Cover with foil. Bake for 30 minutes, then remove foil. Bake another 10-15 minutes.