Cook the shells according to instructions (I add some oil to make sure they don’t stick together).
While the shells are boiling, brown the ground turkey on the stove top, about 10 minutes, until the juices run clear and the meat is properly cooked. Drain the excess fat and lower the heat and add about 2 cups red tomato sauce. Let this simmer for 5-10 minutes.
In a separate bowl beat 2 eggs lightly then mix in ricotta, 2 cups mozzarella, Parmesan, and spinach.
When the shells are cooked, drain and allow to cool.
In 2 large casserole dishes (I freeze 20 shells, and bake 20 shells) spread about ½ cup of tomato sauce, coating the bottom of each dish.
Stuff approximately 1 tablespoon or ricotta mixture in each shell, topping with meat sauce. Set on casserole dish and repeat for remainder shells.
Coat the shells with a thin layer of the tomato sauce and top with another cup of mozzarella cheese.
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