Florentine Stuffed Shells

• 1 Tbsp. cornstarch
• 2 c. skim milk
• 1 large clove garlic, minced
• 1 tsp. salt or salt substitute
• 1/8 tsp. hot sauce
• 1/3 c. Parmesan cheese
• 2 Tbsp. ketchup
• 1/2 lb. 99% fat-free ground turkey
• 1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
• 2/3 c. fat-free cottage cheese
• 6 oz. (about 16) large shells, cooked and drained

1. In a 2-quart saucepan stir cornstarch, milk, salt and hot sauce until smooth (stir constantly so it won't scorch).
2. Bring to a boil over medium heat and boil 1 minute.
3. Remove from heat.
4. Add Parmesan and ketchup, stirring until smooth.
5. Remove 1/4 cup sauce; reserve.
6. In large skillet, at medium-high heat, saute turkey and garlic for about 3 minutes.
7. Stir in spinach, cottage cheese and 1/4 cup reserved sauce.
8. Spoon about 2 tablespoons mixture into each shell.
9. Place shells in an 11 x 7 x 2-inch baking dish; top with remaining sauce.
10. Bake at 350u0b0 for 20 to 25 minutes or until heated through.
11. This recipe can be made ahead and kept in the refrigerator.
12. Just heat in oven a little longer. Makes 4 servings.

cornstarch, milk, clove garlic, salt, hot sauce, parmesan cheese, ketchup, ground turkey, spinach, cottage cheese, shells

Taken from www.cookbooks.com/Recipe-Details.aspx?id=936200 (may not work)