A delightful twist on the classic stuffed shells, featuring turkey and spinach in a spicy tomato sauce.
Boil the pasta shells in salted water until slightly undercooked, then drain and set aside.
Undercooking the shells slightly prevents them from becoming too soft during baking.
Sauté the ground turkey in a skillet until browned, then add the spinach and cook until wilted.
Ensure the turkey is fully cooked before adding the spinach for even cooking.
Mix the cooked turkey and spinach with ricotta, Parmesan, egg, and basil in a bowl.
Mix thoroughly to ensure the flavors are evenly distributed.
Fill each pasta shell with the turkey mixture and place in a baking dish.
Use a spoon to make filling the shells easier and less messy.
Pour the marinara sauce over the shells, sprinkle with mozzarella, and bake until bubbly.
Cover the dish with foil for the first 20 minutes to prevent the cheese from over-browning.
Serve the stuffed shells hot, garnished with extra basil if desired.
Pair with garlic bread for a complete meal.
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