Turkey and lentils Vodka sauce stuffed shells

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Step 1

Soak lentils for 30 mins to soften.

Step 2

chop the mushrooms and spinach to desired consistency for filling. (if mushrooms used needs to be cooked to consume. Cook mushrooms before chopping).

Step 3

Drain lentils then add to a skillet with water and season with beef bouillon cubes. Make sure to stir occasionally to keep the lentils from sticking to the pan. Keep cooking until the lentils are soft but not mushy.

Step 4

While lentils are cooking, cook ground turkey in a skillet and season with the beef bouillon cubes. Stir occasionally to keep turkey from sticking.

Step 5

In a pot boil your jumbo pasta shells Al dented with salt. 6 shells per meal should do for meal prepping.

Step 6

Prep shell filling. In a bowl mix ricotta, chopped mushrooms, and chopped spinach

Step 7

Once lentils are soften and turkey is cooked, place both into one potAdd the vodka sauce and equal parts water. Season the sauce to taste. Let the sauce simmer over medium to medium high heat until desired thickness.

Step 8

Once the pasta is complete, stuff each shell with the ricotta mixture.

Step 9

Once sauce reaches desire either place the stuffed shells in the sauce and bring the shells up to temperature, or plate shells with Parmasan cheese and ladel sauce over the shells. Enjoy!