Turkey and Spinach Stuffed Shells

In a pan add Olive Oil (3 Tbsp), Onion (1), Cubanelle Pepper (1) and sauté.

Add in the Ground Turkey (2 lb) and break apart the meat and continue to cook. Season with Salt (2 tsp), Crushed Red Pepper Flakes (1 tsp), Dried Basil (2 tsp), Dried Oregano (2 tsp) and Dried Thyme (1/2 tsp). Stir to incorporate the seasonings.

Add the Fresh Spinach (10 oz) and cook for about 1 minute, or until completely wilted.

In a large bowl add Ricotta Cheese (3 3/4 cups), half the Shredded Mozzarella Cheese (2 cups), Parmesan Cheese (1 cup), Eggland's Best Classic Eggs (2), and mix. Add the Fresh Parsley (1 Tbsp), and Freshly Ground Black Pepper (1 tsp) and mix. Lastly, add the ground turkey mixture and combine.

Preheat your oven to 375 degrees F (190 degrees C).

Fill a pastry bag with the ground turkey mixture. Cover the bottom of a large casserole dish with 1/3 of the Pasta Sauce (3/4 cup).

Fill each Jumbo Pasta Shells (12 oz) with the cheese and ground turkey mixture and place into the casserole dish. Mix the rest of the Shredded Mozzarella Cheese (2 cups) with the Pasta Sauce (2 cups) and spread on top of the pasta shells.

Place the pasta shells in your preheated oven to bake for 25 minutes.

Remove and let it rest 15 minutes before serving.