Bertolli Large Shells
1 LB Lean Ground Turkey
1/2 Medium Onion, Diced
Spinach (Frozen or Fresh)
1 Can Diced Tomatoes (I used Italian Style)
3 Laughing Cow Light Creamy Swiss Triangles
2 Tbsp Sun Dried Tomato Paste
3 Tbsp Light Cream Cheese
1 Tbsp Pesto
Brown your turkey in a skillet, once almost cooked all the way through, add your chopped onion and can of tomatoes, including the juice. Let simmer on low heat while your shells begin to boil.
Once your shells are tender, remove them from the stove, drain and rinse immediately with cool water and set aside to dry.
While the shells are drying, in a small/medium bowl, combine your Laughing Cow Cheese triangles, cream cheese and two tablespoons of parmesan cheese and microwave for 30 seconds or until soft. Mix well, then add your sun dried tomato paste and pesto and mix well once again.
Take your shells and stuff each one with your meat mixture, and place in a shallow glass baking dish (be sure to spray the bottom of the dish with PAM before placing the shells in it). Once all your shells are filled, top with your alfredo mixture, and then sprinkle lightly with parmesan cheese.
Pop into oven at 425 degrees for 10 minutes, or until they are slightly golden on top. Serve while hot with your favorite side dish for Italian and enjoy!