Shells with Meaty Marinara Sauce
|Olive oil||1 1⁄2 Teaspoon|
|Ground turkey||3 Ounce|
|Minced onions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned plum tomatoes||1⁄2 Cup (8 tbs), drained and chopped to make 1 1/2 cups|
|Dried oregano||1⁄4 Teaspoon|
|Dried basil||1⁄4 Teaspoon|
|Dried savory||1⁄4 Teaspoon|
|Shells||3 Ounce (medium size)|
|Grated parmesan cheese||1 Tablespoon|
In a 2-quart saucepan (large frying pan) over medium-high heat, heat the oil for 1 minute.
Crumble the turkey into the pan, and stir to brown and break up the pieces.
Add the onions and garlic; stir for 2 minutes.
Stir in the tomatoes, oregano, basil and savory.
Reduce the heat to medium and cook, stirring frequently, for 20 minutes, or until thick.
Meanwhile, cook the shells in boiling water for 10 minutes, or until tender.
Drain and keep warm.
Serve topped with the sauce and Parmesan.