12 oz. pkg. jumbo shells
2 tbsp. oil
1 lb. ground turkey
2 med. onions, chopped
1 (10 oz.) chopped, frozen spinach, thawed & squeezed
1 (8 oz.) container Ricotta cheese
3/4 c. Parmesan cheese
1/2 stick butter
4 tbsp. flour
2 1/2 c. milk
1/2 tsp. salt
1 c. shredded Mozzarella cheese

Cook pasta shells as directed. In microwave proof strainer over bowl, cook ground turkey, breaking up pieces, checking every two minutes on high until brown. Mix turkey, onions, spinach, Ricotta cheese and Parmesan cheese together.

In 1 quart saucepan melt butter and add flour, blend and cook 1 minute over low heat. Gradually add milk and with whisk until mixture is thick and comes to a boil.

Pour 1/3 of the sauce on bottom of 9"x13" casserole. Stuff shells with turkey, spinach mixture, arrange in dish and pour remaining sauce over shells. Sprinkle with shredded Mozzarella cheese and bake 30 minutes in 350 degree oven. Broil shells for 5 minutes or until light brown.