We've probably all made pasta shells stuffed with spinach and ricotta or with tuna and rice. Nothing unusual there. Here's a variation that's incredibly moorish and well worth the effort. TB.

Turkey and pesto stuffed shells

INGREDIENTS: 

• 1/2 pound pasta shells about 20 shells
• Cooking spray
• 2 cups turkey cubed small
• 1 cup ricotta cheese
• 1 egg
• 1 cup mozzarella cheese shredded
• 2 green onions white and green parts, sliced
• 2 tablespoons parsley chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon lemon juice

For the topping

• 1/3 cup Panko bread crumbs
• 1/4 cup pecorino cheese shredded or grated, or Parmesan cheese
• 2 tablespoons butter
• 1/4 cup pesto

METHOD:

1. Boil salted water in a large pot and cook the pasta shells until they are quite al dente. You want them still firm enough to hold their shape. Drain and cool the shells under cold running water when cooked, then set them aside.
2. Preheat your oven to 375° F (190° C) and spray a casserole dish or 10-inch cast iron skillet with cooking spray.
3. Mix the turkey, ricotta, egg, green onion, garlic powder, parsley, lemon juice, crushed chili flakes, and mozzarella cheese in a large bowl.
4. Stuff the shells. Hold a pasta shell in one hand and scoop the filling with a spoon and fill each shell until it is quite filled and slightly mounded on the top.
5. Repeat with all the shells, laying them side-by-side in a single layer in the casserole dish.
6. Melt the butter and mix it with the Panko bread crumbs in a small bowl. Mix in the pecorino cheese.
7. Sprinkle the bread crumb-cheese mixture over the top of the shells and bake them in the preheated 375-F oven for about 30 minutes or until heated through.
8. Drizzle with pesto before serving, and enjoy!