20 uncooked jumbo shells

Filling:

4oz of lowfat ricotta

1/2 pound of ground turkey, browned
1 pkg of chopped frozen spinach, defrosted and squeezed dry

1/8 c of parmasean cheese

Salt and pepper to taste

Tomato Sauce:

28 oz can of crushed tomatoes ( I use Muir Glen Fire Roasted Crushed tomatoes)

1 medium onion

1/4 c grated carrots

2 stalk of celery, grated

3 cloves of garlic (I like a lot of garlic)

2 tbsp olive oil

3 tbsp tomato paste

1/2 c chicken stock

2 tsp italian seasoning

1/2 tsp cayenne pepper

salt and pepper to taste

1/2 cup of grated mozzarella

1/4 cup grated parmesaen

In a large stockpot, heat olive oil and add onions, carrots, celery and garlic. Cook until softened.  Add tomato paste and cook for 1-2 additional minutes. Add chicken stock until well incorportated. Add can of tomatoes, as well as italian seasoning, salt and pepper and cayenne. Simmer for a minimum of 30 minutes on low.

Meanwhile, cook shells in boiling water until al dente. Drain and rinse with cold water. Mix ricotta, turkey, spinach, parm and salt and pepper together in a medium bowl.

In a 13×9 pan, put a 1/2 cup or sauce to coat the bottom. Stuff shells with ricotta mixture and place with the stuffing face down in the pan. When finished, cover with a generous amount of sauce and top with the grated mozzerella and parmesaen. Cover pan with foil and bake for 30 minutes at 350. Uncover and bake for an additional 15 minutes. If you would like your cheese slightly browner, place under the broiler for a couple minutes, but just make sure to watch that your cheese doesn’t burn!