Stuffed Shells With Ground Turkey And Ricotta Cheese

• 24 jumbo pasta shells
• 1 lb ground turkey
• 15 ounces ricotta cheese, whole milk
• 1 cup frozen spinach
• 1 teaspoon nutmeg
• 1 onion
• 1 garlic clove, minced
• 2 teaspoons parsley, dried
• salt
• pepper
• 1/2 cup mozzarella cheese

1. Prepare bechamel sauce. I use recipe #117939. After the straining and the sauce was still warm add mozzarella cheese. Keep warm.
2. Cook shells to al dente and let cool to touch.
3. Saute onion, garlic and turkey until no longer pink. Add frozen spinach, nutmeg, pepper and generous amount of salt.
4. In a medium bowl mix warm turkey mixture with ricotta cheese. At this point taste and adjust seasoning.
5. Cover the bottom of Pyrex dish with some bechamel sauce.
6. Stuff shells, place in dish and cover with remaining sauce.
7. Bake at 350 until heated through.
8. Enjoy!

pasta shells, ground turkey, ricotta cheese, frozen spinach, nutmeg, onion, garlic, parsley, salt, pepper, mozzarella cheese

Taken from www.food.com/recipe/stuffed-shells-with-ground-turkey-and-ricotta-cheese-373225 (may not work)