Stir and Toss Shells with Mascarpone, Turkey and Tomato Sauce

Heat a large stockpot filled halfway with salted water over high heat—you’re gonna need quite a bit of water so those shells don’t all stick together. Once water comes to boil, cook the shells per the package instructions. Ideally, once they’re finished cooking, your sauce will be too!

While you wait for the water to boil, brown ground turkey in a Dutch oven over medium-high heat. When ground turkey is cooked though, take it out of the pan and put it on a plate lined with paper towels to soak up any grease.

At some point during the next step, your water will start to boil and you’ll need to throw those shells in the water. When you do, stir them up for 30 seconds to a minute to keep them from sticking.

In the same pan, brown the zucchini for 3-4 minutes and then add the garlic and cook for 1-2 minutes or until garlic is brown and fragrant. Then place the turkey, the canned tomatoes and the spinach in the pan, stirring until combined. As all of the ingredients meld, mash up the tomatoes with your spoon. Let this cook together over medium heat until the pasta is almost done (now is a perfect time to make a salad). About a minute before you drain the pasta, add the container of mascarpone and stir until it completely melts.

Drain your pasta and combine with the sauce in your Dutch oven. Enjoy!