Stuffed Shells With Ground Turkey And Ricotta Cheese - cooking recipe

Ingredients

24 jumbo pasta shells
1 lb ground turkey
15 ounces ricotta cheese, whole milk
1 cup frozen spinach
1 teaspoon nutmeg
1 onion
1 garlic clove, minced
2 teaspoons parsley, dried
salt
pepper
1/2 cup mozzarella cheese

Preparation

Prepare bechamel sauce. I use recipe #117939. After the straining and the sauce was still warm add mozzarella cheese. Keep warm.
Cook shells to al dente and let cool to touch.
Saute onion, garlic and turkey until no longer pink. Add frozen spinach, nutmeg, pepper and generous amount of salt.
In a medium bowl mix warm turkey mixture with ricotta cheese. At this point taste and adjust seasoning.
Cover the bottom of Pyrex dish with some bechamel sauce.
Stuff shells, place in dish and cover with remaining sauce.
Bake at 350 until heated through.
Enjoy!