Stuffed Shells and Meat Sauce

Ingredients

• 30 jumbo past shells
• 16 oz lean ground turkey breast
• 2 cups part skim ricotta cheese
• 1 cup shredded 2% reduced fat mozzarella cheese
• 6 cups frozen spinach
• 1 large egg
• 1/4 cup parmesan cheese
• 1 tbsp pepper
• 1 tbsp basil
• 1 tbsp salt
• 1 tsp olive oil
• 2 cloves garlic
• 2 oz onion
• 32 oz crushed tomatoes

Directions

1. Cook shells according to package directions. (Be sure to make them al dente.)
2. Meanwhile, sauté onions and garlic in oil.
3. Add turkey and salt and brown until cooked, breaking into small pieces.
4. Add tomatoes, salt, pepper and basil, then cover and simmer on low.
5. Preheat oven to 375 °F (190 °C).
6. In a large bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.
7. Fill shells with the cheese mixture and place on baking sheet.
8. Cover with foil and bake 35 minutes, uncover foil, top with any leftover mozzarella and bake 5 more minutes. Serve with sauce on top.