Serves 1
Directions
- 1Boil jumbo pasta shells until al dente.
- 2In a pan, sauté diced onions and green bell peppers.
- 3Add ground turkey to the pan and break it up while cooking.
- 4Pour Rao's Homemade Tomato Basil sauce into the pan with the cooked ground turkey and vegetables.
- 5Add herbs, spices, and a little sugar to the meat sauce.
- 6Add a Parmesan rind to the meat sauce.
- 7Cover and simmer the meat sauce on low heat.
- 8In a bowl, combine ricotta cheese, Italian cheese blend, garlic and herb Boursin cheese, cooked spinach, and an egg.
- 9Mix the cheese and spinach filling thoroughly.
- 10Spread a layer of the meat sauce on the bottom of a baking dish.
- 11Stuff each jumbo pasta shell with about a tablespoon of the cheese and spinach filling.
- 12Place the stuffed shells neatly on top of the meat sauce in the baking dish.
- 13Add small dollops of meat sauce in between each stuffed shell.
- 14Sprinkle a generous layer of mozzarella cheese over the stuffed shells and meat sauce.
- 15Bake covered at 375°F for 15 minutes.
- 16Uncover and bake for another 10 minutes to allow the cheese on top to become golden brown.
Ingredients
- Jumbo pasta shells
- Ground turkey
- Onion
- Green bell pepper
- Fresh garlic
- 24 oz Rao's Homemade Tomato Basil Pasta Sauce
- Herbs and spices
- Sugar
- Parmesan rind
- Ricotta cheese
- Italian cheese blend
- Garlic and herb Boursin cheese
- Spinach
- Egg
- Mozzarella cheese
Equipment
PotPanBaking dish
Tips
- Cook jumbo pasta shells al dente, as they will continue cooking in the oven and need to be sturdy enough to hold the filling.
- Make sure the spinach is cooked and fully drained to remove excess water before adding it to the filling, otherwise it will be too loose and runny.
- Add a little sugar to balance the acidity from the tomato sauce.
- Let the meat sauce simmer to allow the flavors to marinate and come together.
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