How to make it

  • Preheat oven to 350F.
  • Sauce

  • Heat a skillet over medium and add 1/4 cup water. Add ground turkey and season with salt & pepper. Cook, stirring, until browned all over.
  • Heat butter in a skillet over medium heat. Add mushrooms. Season with salt & pepper. Cook, stirring, until tender & begin to release their own juices.
  • Pour sauce into a medium-large sauce pan. Using a slotted spoon, add browned turkey and sauteed mushrooms. Bring to a boil, stir, reduce to a simmer. Stir occasionally for about 5 minutes then remove from heat.
  • Shells

  • Bring a large pot of salted water to a boil. Drop pasta and move around with tongs or a pasta spoon. Cook for 2 minutes under the time suggested on the box. Stir occasionally to be sure they don't stick to each other or the bottom. Drain & set aside.
  • Meanwhile, combine Ricotta, 1/2 cup Parmesan, egg, lemon juice, seasonings, basil, and spinach. Mix well.
  • In a large casserole or baking dish, spoon half of turkey marinara sauce into bottom. Fill each shell with a spoonful of Ricotta mixture, just enough to fill it but not so it's oozing out. Place into sauce covered casserole. Continue until all shells are filled and in the pan See Photo. Spoon remaining marinara over the shells evenly. Cover and bake for 30 minutes. Remove cover and top with shredded cheese and remaining 1/2 cup Parmesan then return to oven for 3-5 minutes, until cheese is melted. If you'd like to have your cheese slightly browned, place under broiler for about 2 minutes. Let set for a few minutes before serving.

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