Turkey Stuffed Shells (chicken)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 1 (28 ounce) can tomatoes
• 1 (8 ounce) can tomato sauce
• 1 teaspoon sugar
• 1/2-1 teaspoon salt (your preference)
• 1/2-1 teaspoon dried oregano leaves (your preference)
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup water
• 1/4 cup oil
• 1 medium eggplant, peeled & chopped (about 1 lb)
• 1 medium onion, diced
• 3 cups ground turkey, cooked (or finely shredded)
• 4 -8 ounces mozzarella cheese
• 1 (12 ounce) package jumbo pasta shells

Recipe

• 1 in 3 quart saucepan over medium heat, cook tomatoes with liquid, tomato sauce, sugar, salt, oregano , red pepper and 1/4 cup water to boiling. (can option italian seasoning for oregano, if preferred).
• 2 reduce heat to low, simmer uncovered about 20 minutes to blend flavors, stirring occasionally.
• 3 meanwhile in a 12" skillet over medium heat, add oil and cook eggplant and onion until tender, about 15 minutes, stirring often.
• 4 add ground turkey or chicken in eggplant mixture in skillet, half of the cokked tomato sauce and half the cheese; heat through.
• 5 cook shell macaroni the minimum amount of time as label directs; drain well.
• 6 preheat oven to 375 degrees.
• 7 spoon a heaping tablespoon of eggplant mixture into each shell.
• 8 arrange in a 13 x 9" glass baking dish in single layer.
• 9 pour remaining tomato sauce over shells, sprinkle with remaining cheese.
• 10 cover dish with foil and bake 20 minutes or until hot and bubby.