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Turkey and Spinach Stuffed Shells

Ingredients:
1 (12 ounce) package jumbo pasta shells, cooked and drained
2 tablespoons olive oil
1 1/2 lbs. ground turkey
1 onion, diced
1 (15 ounce) container Part-Skim Ricotta Cheese
2 eggs, beaten
3/4 cups breadcrumbs
1 cup chopped fresh parsley
2 garlic cloves, minced
3 tablespoons grated Parmesan Cheese
1 tablespoon oregano
Salt & Pepper to taste
1 (10 ounce) package frozen chopped spinach
3 cups spaghetti sauce
1/2 cup Shredded Mozzarella Cheese

Directions:
Cook shells and spinach according to package directions. Drain and squeeze out excess moisture from the spinach. Meanwhile, brown ground turkey and onions in 2 tbsp. olive oil, over medium-high heat.

Preheat oven to 375°F. Grease a large baking dish. Spread 1 cup sauce on bottom of baking dish.

Cream together eggs and ricotta cheese. Add breadcrumbs, parsley, garlic, parmesan cheese, oregano, salt & pepper and mix well. Then gently fold in the spinach and turkey mixture. Fill shells with this mixture.

Add shells and cover with remaining sauce. Top with mozzarella cheese. Cover with foil. Bake 30-35 minutes until warmed through and bubbly.

To freeze: Follow the same directions until it says cover with remaining sauce. Instead, do not cover with sauce. Wrap baking dish with saran wrap, followed by a layer of foil. Freeze up to 3 months. When you are ready, allow baking dish to rest for 30 minutes before baking. Then remove saran wrap and foil and cover shells with spaghetti sauce. Top with mozzarella cheese. Recover with foil. Bake 40-45 minutes until warmed through and bubbly.

Yields 6-8 servings

(Source: funfunfood)