Turkey & Ricotta Stuffed Shells

1. Preheat oven to 375 degrees F.

2. Cook dinner shells in a pot of boiling water in conserving with kit instructions till al dente. Drain and transfer to a plate.

3. Warmth oil in a well-known skillet over medium warmth. Add zucchini, onion and garlic and cook dinner, stirring continuously, till the greens are softened, about 5 minutes. Add turkey and cook dinner, breaking it up with a picket spoon, till cooked thru, 3 to 4 minutes.

4. Scramble ricotta, 1/4 cup Parmesan, egg, Italian seasoning, fennel seed, nutmeg, overwhelmed crimson pepper, salt and pepper in a well-known bowl. Add the turkey mixture and mix effectively.

5. Unfold 1 cup marinara in the backside of a 9-by-13-flow baking dish. Spoon 2 heaping tablespoons of the ricotta mixture into every shell; prepare in the baking dish, seam-side up. High the stuffed shells with the remainder 1 cup sauce and sprinkle with the remainder 1/4 cup Parmesan.

6. Quilt the baking dish with foil and bake till the marinara is bubbly, about half-hour. Mutter and bake for 10 minutes extra. Let the shells leisure for 10 minutes, then sprinkle with basil, if desired, and relief.

Pointers

To invent forward: Prepare thru Step 5. Wrap baking dish tightly with plastic wrap, then foil, and freeze for up to 1 month. Remove plastic wrap and bake frozen shells, covered, till marinara is bubbly, Forty five to 50 minutes. Mutter and bake for 10 minutes extra. Or, thaw shells in fridge overnight and bake as directed in Step 6.