2 tbsp olive oil
1/2 cup chopped onion
6 cloves garlic
1 lb ground turkey breast
1 (10 oz) package frozen chopped spinach
1 (12 oz) package large shell pasta
2 cups ricotta cheese
2 eggs, beaten
3 cups spaghetti sauce
2 tbsp butter
2 tbsp all-purpose flour
2 tbsp chicken bouillon granules
2 cups half-and-half
1/4 cup chopped fresh parsley
1 tbsp chopped fresh basil
1/2 cup grated Parmesan cheese
Seasonings (onion and garilic powder, salt, pepper, Tonys)
Directions
Stuffing:
1. Heat oil in large skillet over medium heat. Sauté onions until translucent. Add garlic, sauté for 1 minute. Stir in ground beef. Season with salt and pepper. Cook until well browned and crumbled.
2. Cook spinach according to package directions. Meanwhile, bring a large pot of water to a boil. Add pasta shells and parboil for half the time recommended on package. Drain and cover with cool water to stop cooking.
3. To beef mixture add cooked spinach and ricotta cheese. Season to taste with seasonings recommended above. When mixture is cool enough, add beaten eggs. Stir to mix.
4. Spray the bottom of a 9x13 inch baking dish with cooking spray. Spread 1/4 cup spaghetti sauce in bottom of dish. Drain pasta shells and stuff each shell with meat and cheese mixture. Place shells in prepared dish.
5. Preheat oven to 350 degrees
White Sauce:
1. Melt butter in small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to med-high and cook, stirring constantly, until bubbling.
2. Stir in half-and-half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Carefully pour sauce evenly over stuffed shells.
3. Stir basil into remaining spaghetti sauce. Pour or ladle spaghetti sauce over white sauce, trying to layer the sauces without mixing.
4. Cover and bake for 40 minutes. Remove from oven, uncover, sprinkle with Parmesan cheese. Bake uncovered for 10 minutes more.
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