Florentine Stuffed Shells

• 1 Tbsp. cornstarch
• 2 c. milk
• 1 tsp. salt
• 1/8 tsp. hot pepper sauce
• 1/3 c. Parmesan cheese
• 2 Tbsp. ketchup
• 1 Tbsp. corn oil
• 1/2 lb. ground turkey
• 1 large clove garlic, minced
• 1 pkg. frozen chopped spinach, thawed and drained
• 2/3 c. Ricotta cheese
• 6 oz. jumbo shells, cooked and drained

1. In a 2-quart saucepan, stir cornstarch, milk, salt and hot pepper sauce until smooth.
2. Bring to boil over medium heat; boil for 1 minute.
3. Remove from heat.
4. Add Parmesan cheese and ketchup, stirring until smooth.
5. Remove 1/4 cup sauce; reserve.
6. In large skillet, heat corn oil over medium heat.
7. Add turkey and garlic; saute 3 minutes.
8. Stir in spinach, Ricotta and reserved 1/4 cup sauce.
9. Spoon about 2 tablespoons mixture into each shell.
10. Place shells in an 11 x 7 x 2-inch baking dish; top with remaining sauce.
11. Bake in a 350u0b0 oven for 20 to 25 minutes, or until heated through.
12. Makes 4 servings.

cornstarch, milk, salt, hot pepper sauce, parmesan cheese, ketchup, corn oil, ground turkey, clove garlic, spinach, ricotta cheese, jumbo shells

Taken from www.cookbooks.com/Recipe-Details.aspx?id=949324 (may not work)