Pasta Shell Stuffing
Adpated from Paula Deen
1 package frozen, chopped spinach
1 lb ground turkey
4-ounce package cream cheese, softened
1 large onion, chopped
1 garlic clove, minced
1/4 cup grated Parmesan
1/8 tsp ground nutmeg
1/2 tsp salt
1/8 tsp pepper
1 jumbo egg
1 (1-pound) package jumbo pasta shells
1 jar (26-32oz) spaghetti sauce
Preheat oven to 350*F.
Cook pasta shells in boiling, salted water according to package directions. Drain and cool to the touch.
While pasta is cooking, place frozen spinach in a strainer and run under hot water until thawed. Squeeze all of the water out and place in a large bowl. In a large saute pan, cook the ground turkey until browned. Drain meat and place in the same bowl with the spinach. Stir in the cream cheese until blended with the meat and spinach. Saute the chopped onions in the 1 Tbsp of olive oil until transparent. Transfer onions to the bowl with the other ingredients and stir to combine. Add grated cheese, nutmeg, salt, and pepper, to taste, and combine. Let mixture cool and then add the eggs. The filling can be made up to 1 day in advance and refrigerated until ready to use.
Stuff the shells with the meat mixture. Pour 1 cup of sauce into 13x9 inch baking dish. Place shells in baking pan and cover with tomato sauce. Cover with foil and bake for approximately 30 minutes or until thoroughly heated. Makes 4 to 6 servings.