Ingredients for sauce:

• 1 package of organic dark ground turkey meat
• 1 handful of fresh basil (chopped)
• 1 tbsp fresh parsley (chopped)
• 1 28 oz can of crushed tomatoes
• 2 cloves garlic (chopped)
• 1/2 sweet onion (chopped)
• 1 tablespoon olive oil
• 1 tsp sugar
• Salt and Pepper

Directions:

• In a large pot add olive oil, onions and garlic. Cook until translucent.
• Add ground turkey and cook until no longer pink
• In a food processor, pulse meat into smaller chunks and return back to pan
• Add basil, parsley and tomatoes
• Cook on simmer for 30-40 minutes
• Add salt and pepper to taste

Ingredients for pasta filling:

• 1 box of large shell pasta
• 2 handful of spinach (chopped)
• 1 handful of fresh parsley (chopped)
• 1 cup whole milk ricotta cheese
• 1/4 cup grated parmesan cheese
• 1 cup fresh mozzarella cheese (grated)
• 1 tsp fresh grated nutmeg
• 2 cloves garlic (chopped)
• 1 tablespoon olive oil
• Salt and Pepper

Directions:

• In a large pot boil water and add salt
• Cook pasta until al dente
• Remove pasta and place on a cookie sheet to cool
• In a pan, cook the garlic and spinach together until wilted. Set aside to cool
• In a medium bowl mix together ricotta, parmesan, mozzarella, parsley, salt and pepper and nutmeg
• Add spinach and garlic and mix well
• Stuff each shell with the mixture
• In a rectangle casserole dish, add half the sauce on the bottom and line up the stuffed shells
• Top with remaining sauce and cover with foil
• Bake for 45 minutes