Turkey Stuffed Pasta Italiano |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cook's Notes Shells can be stuffed ahead of time and refrigerated. Add sauce and mozzarella cheese just before baking. Increase cooking time by 8 to 10 minutes. Total Preparation Time: 1 hour Ingredients: Chicken & Turkey Rice, Pasta & Bread Actual Cooking Time: 15 to 30 minutes Number of Servings: 8 Origin: Italian Special Features: Kids can help make it Nutrition Content: Good Source of Calcium Meal Type: Entree Ingredients:
1 pound ground turkey |
1 cup minced onion |
1 cup eggplant (peeled and grated) |
2 cloves garlic, minced |
28 ounces tomatoes, undrained |
8 ounces tomato sauce |
1 cup red wine or water |
1 teaspoon garlic salt |
1 teaspoon dried oregano, crushed |
1 teaspoon dried basil, crushed |
1/2 teaspoon dried tarragon, crushed |
1/2 teaspoon crushed red pepper |
12 ounces uncooked pasta shells (jumbo) |
1/2 cup grated parmesan cheese |
3/4 cup (3 ounces) shredded mozzarella cheese |
Directions:
1. In large non-stick skillet, brown turkey, onion, eggplant and garlic until turkey is no longer pink; drain.
2. Season with salt and pepper; reserve.
3. In small saucepan, simmer tomatoes with juice, tomato sauce, wine and seasonings for 15 minutes.
4. Cook pasta shells until done, but still firm; drain.
5. In large bowl, combine turkey mixture and Parmesan cheese with half the tomato sauce mixture. Stuff shells; place in 13 x 9-inch pan.
6. Spoon remaining sauce mixture over shells; top with mozzarella cheese.
7. Bake at 350 degrees F for 30 minutes.
8. Makes 8 to 10 servings.
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