Spinach and Cheese Stuffed Shells with Turkey Meat Sauce and Garlic Bread
1 cup onion, finely chopped
2 garlic cloves, chopped
1 tsp olive oil
1 lb 99% lean ground turkey
32 oz crushed tomatoes (I used Tuttorosso)
1 tbsp chopped fresh basil
salt and pepper
2 cups part skim ricotta cheese
8 oz reduced fat mozzarella cheese, shredded
16 oz package frozen spinach, thawed and squeezed well
1/4 cup Parmigiano Reggiano
Meanwhile, saute onions and garlic in oil. Add turkey and salt and brown until cooked, breaking up in small pieces. Add tomatoes, salt, pepper and basil, then simmer on low, cov ered, about 15 minutes.
In a large bowl, mix together ricotta, egg, spinach, mozzarella, and Parmigiano Reggiano.
Once shells are cooked and cool, fill each shell with (about 2 heaping tbsp) cheese mixture and place on a large baking dish, or two smaller dishes, covering the bottom of the dish with a little sauce.