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Preparation time
20 minutes
Total time:
40 minutes
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Ingredients
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24 jumbo pasta shells
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250 g Sensations by Compliments Oven Roasted Sundried Tomato & Basil Turkey
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1 container (300 g) partly skimmed ricotta cheese, 2% M.F.
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500 mL (2 cups) spinach
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1 can (398 mL) artichoke hearts, quartered
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1 shallot, quartered
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1 tub (410 mL) Sensations by Compliments Alfredo Sauce
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125 mL (½ cup) Parmesan cheese, grated
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Directions
- Preheat oven to 190°C (375°F).
- In a large pot of boiling salted water, cook pasta according to package instructions. Drain and set aside.
- Add 200 g turkey, ricotta cheese, spinach, artichokes, and shallot to food processor. Process until smooth.
- Use a spoon to stuff mixture into shells. Place side by side in a 34 cm x 23 cm (13 in. x 9 in.) baking dish. Shred remaining turkey, sprinkle over shells, and cover with Alfredo sauce.
- Bake in oven for 10 minutes, then remove and change temperature setting to broil. Garnish with grated Parmesan and return to oven, broiling for 5 minutes or until the cheese is melted and lightly browned.
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