Florentine Stuffed Shells - cooking recipe

Ingredients

1 Tbsp. cornstarch
2 c. milk
1 tsp. salt
1/8 tsp. hot pepper sauce
1/3 c. Parmesan cheese
2 Tbsp. ketchup
1 Tbsp. corn oil
1/2 lb. ground turkey
1 large clove garlic, minced
1 pkg. frozen chopped spinach, thawed and drained
2/3 c. Ricotta cheese
6 oz. jumbo shells, cooked and drained

Preparation

In a 2-quart saucepan, stir cornstarch, milk, salt and hot pepper sauce until smooth.
Bring to boil over medium heat; boil for 1 minute.
Remove from heat.
Add Parmesan cheese and ketchup, stirring until smooth.
Remove 1/4 cup sauce; reserve.
In large skillet, heat corn oil over medium heat.
Add turkey and garlic; saute 3 minutes.
Stir in spinach, Ricotta and reserved 1/4 cup sauce.
Spoon about 2 tablespoons mixture into each shell.
Place shells in an 11 x 7 x 2-inch baking dish; top with remaining sauce.
Bake in a 350\u00b0 oven for 20 to 25 minutes, or until heated through.
Makes 4 servings.