Turkey Stuffed Shells (Chicken)

A different twist from the norm stuffed shells. Healthy and Hearty using eggplant and ground/shredded turkey or chicken. Great recipe to use up Holiday turkey, too.

• Ready In: 50 mins
• Serves: 10

Ingredients

• 1 (28 ounce) can tomatoes
• 1 (8 ounce) can tomato sauce
• 1  teaspoon sugar
• 1⁄2-1  teaspoon salt (your preference)
• 1⁄2-1  teaspoon dried oregano leaves (your preference)
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 cup water
• 1⁄4 cup  oil
• 1  medium eggplant, peeled & chopped (about 1 lb)
• 1  medium onion, diced
• 3  cups ground turkey, cooked (or finely shredded)
• 4 -8  ounces mozzarella cheese
• 1 (12 ounce) package jumbo pasta shells

Directions

1. In 3 quart saucepan over medium heat, cook tomatoes with liquid, tomato sauce, sugar, salt, oregano , red pepper and 1/4 cup water to boiling. (Can option Italian seasoning for oregano, if preferred).
2. Reduce heat to low, simmer uncovered about 20 minutes to blend flavors, stirring occasionally.
3. Meanwhile in a 12" skillet over medium heat, add oil and cook eggplant and onion until tender, about 15 minutes, stirring often.
4. Add ground turkey or chicken in eggplant mixture in skillet, half of the cokked tomato sauce and half the cheese; heat through.
5. Cook shell macaroni the MINIMUM amount of time as label directs; drain well.
6. Preheat oven to 375 degrees.
7. Spoon a heaping tablespoon of eggplant mixture into each shell.
8. Arrange in a 13 x 9" glass baking dish in single layer.
9. Pour remaining tomato sauce over shells, sprinkle with remaining cheese.
10. Cover dish with foil and bake 20 minutes or until hot and bubby.