INGREDIENTS:
1 (12 ounce) package jumbo pasta shells, cooked and drained
1 (10 ounce) package frozen chopped spinach
2 tablespoons olive oil
1 1/2 lbs. ground turkey
1 onion, diced
1 cup chopped fresh parsley
3/4 cups crushed crackers or breadcrumbs
1 (15 ounce) container Sargento® Part-Skim Ricotta Cheese
2 eggs, beaten
2 garlic cloves, minced
3 tablespoons grated Sargento® Parmesan Cheese
3 cups spaghetti sauce
1/2 cup Sargento® Fancy Shredded Mozzarella Cheese
1 (10 ounce) package frozen chopped spinach
2 tablespoons olive oil
1 1/2 lbs. ground turkey
1 onion, diced
1 cup chopped fresh parsley
3/4 cups crushed crackers or breadcrumbs
1 (15 ounce) container Sargento® Part-Skim Ricotta Cheese
2 eggs, beaten
2 garlic cloves, minced
3 tablespoons grated Sargento® Parmesan Cheese
3 cups spaghetti sauce
1/2 cup Sargento® Fancy Shredded Mozzarella Cheese
DIRECTIONS:
Cook shells and spinach according to package directions. Drain and squeeze out excess moisture from the spinach. Meanwhile, brown ground turkey and onions in 2 tbsp. olive oil, over medium-high heat.
Preheat oven to 375°F. Grease or line a large baking dish with aluminum foil. Spread 1 cup sauce on bottom of baking dish.
Combine spinach, parsley, crumbs, ricotta cheese, eggs, garlic, and cheese in a large bowl; mix well. Add turkey and onions, and mix well. Fill shells with this mixture.
Add shells and cover with remaining sauce. Top with mozzarella cheese. Cover with foil. Bake 35-40 minutes until warmed through and bubbly.
Enjoy!
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