Shannon's World

Many thanks to Deanna (new Mom to Connor – yeah!) for this quick, easy and delicious recipe.

Baked Shells and Turkey Marinara
2 cups medium-size shells (I used entire box)
1-1/2 teaspoons olive oil4 ounces ground turkey (I used entire package)
1 cup quartered mushrooms
1 medium-size red bell pepper, cut into thin strips
1 medium-size yellow bell pepper, cut into thin strips
¼ cup finely chopped onion
1 large clove of garlic, crushed
2 8-oz cans of tomato sauce (when I make this again, I’ll use 2, 15 oz cans)
2 tablespoons of fresh parsley
1 teaspoon basil
Freshly ground pepper
Grated Parmesan cheese

Cook macaroni shells according to package directions. Meanwhile, heat over to 350 degrees. Heat oil in skillet over medium-high heat; add turkey; cook and stir for 3 minutes (I do it until the turkey is cooked all the way). Remove turkey to plate. Add mushrooms, peppers, onion and garlic to drippings; cook and stir for 5 minutes until vegetables are tender. Return turkey to skillet along with tomato sauce, 1 tablespoon parsley, basil and pepper. Bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove from heat. Spread a little sauce in to a 1-1/2 quart baking dish. Drain shells; add half to dish. Sprinkle with 1 tablespoon Parmesan cheese. Top with half of the remaining sauce. Repeat layers; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes until heated through. Sprinkle with parsley before serving.