2 (15 oz) cans Hunt's pasta tomato sauce
1 lb. pkg. pasta (sm. shells ronzoni #28)
1 lb. ground lean turkey meat
1 med. clove garlic
1 lg. or 2 sm. onions
5-6 lg. fresh white mushrooms
4-5 sprigs fresh parsley
1/2 tsp. coarse ground black pepper
3 tbsp. safflower or preferred cooking oil
1/4 tsp. paprika
1/4 tsp. salt or salt substitute (Nu-Salt) if desired

Put a large pot (4 quarts) of water to boil as you: Peel and mince garlic clove; peel and chop onion to small bite-size pieces; clean and slice mushrooms; wash and chop parsley.

Put 2 tablespoons cooking oil in a large frying pan (I prefer my electric skillet). Heat to 350 degrees. Add minced garlic, chopped onions, pepper, paprika and ground turkey. Stir often. When onions are translucent and meat is lightly browned, add marinara sauce. Turn heat down to 200 degrees. Stir to mix well and cover.

By now, the water should be boiling. If not, wait until it attains a rapid boil and then add 1 tablespoon cooking oil and 1/4 teaspoon salt, or salt substitute (Nu-Salt), if desired. Then add pasta shells slowly. Stir. Turn heat down to the lowest possible point that will maintain a slow boil. Stir to prevent the pasta from sticking to the pot of clumping together. Set timer for 10 minutes.

Stir meat sauce. Add chopped parsley. Cover and allow to continue cooking at a slow simmer for 5 minutes. Add mushrooms. Stir. Cover and allow to continue simmering. Stir pasta. When timer rings, stir sauce again, replace lid and allow to continue simmering while you:

Take paste to determine if it is well enough cooked (al dente or as you like it). When pasta is cooked, remove from heat. Add 1 cup cold water and stir to prevent further cooking. Then drain in colander. Place in large bowl.

Stir meat sauce and remove from heat. Serve sauce over pasta on individual plates or mix together in a large serving dish for a "help yourself" buffet. If cooking for less than 4, leftovers store best in separate airtight containers. Mix and reheat individual servings in microwave for 2 minutes. Remove and stir. Heat again for 2 more minutes.

Variations on this theme might include chopped green, red and/or yellow peppers, and small amounts of chili pepper. The sauce is also delicious when served over rice. A delicious and satisfying main course for four. Preparation time 30 minutes.