16-24 cooked giant pasta shells

SAUCE:

2 tbsp. olive oil
1 minced clove garlic
1 tsp. each basil, thyme & oregano
1 lg. can (28 oz.) crushed tomatoes
1 (8 oz.) can tomato sauce

FILLING:

1 pkg. ground turkey
1 c. ricotta cheese
1 c. dry bread crumbs
1 egg, slightly beaten
1/3 c. grated Parmesan cheese, divided
2 tbsp. minced fresh basil
1 minced clove garlic
1/2 tsp. salt
1/4 tsp. ground pepper

1. Heat oil in a large pan. Briefly saute the garlic before adding the crushed tomatoes, tomato sauce and spices. Bring to a boil, then simmer gently.

2. Combine filling ingredients in a bowl; mix well. Place 2 to 3 tablespoons filling in each shell. Place in baking dish and top with sauce. Cover and bake for about 30 minutes at 350 degrees until stuffing is cooked through. Serve sprinkled with Parmesan cheese.

Italian bread crumbs: Save heels of bread in the freezer. When you've collected 10 or 12, thaw and dry them in a warm oven until crisp. Break into chunks. Toss a peeled garlic clove in an empty, running food processor bowl. Turn the machine off and add chunks of dried bread. Close the machine and grind until the desired consistency is achieved. Add salt if desired.