16 jumbo pasta shells
1 tbsp (15 mL) olive oil
½ lb (250 g) ground turkey
2 cloves garlic, minced
½ tsp (2 mL) each salt and pepper
¼ tsp (1 mL) red chili flakes
1 cup (250 mL) frozen Green Giant® Valley Selections™ Cut Broccoli, thawed, patted dry and chopped
¾ cup (175 mL) frozen Green Giant® Mixed Vegetables, thawed and patted dry
8 oz (250 g) ricotta cheese
½ cup (125 mL) grated Parmesan cheese, divided
? cup (75 mL) chopped fresh basil, divided
2 tbsp (30 mL) chopped fresh parsley
2 ½ cups (625 mL) prepared marinara sauce
1 cup (250 mL) shredded mozzarella cheese
Cook pasta shells according to package directions, removing pasta from water 2 minutes before cooked (pasta will finish cooking during baking). Drain and set aside; let cool.
Preheat oven to 350°F (180°C). Heat oil in nonstick skillet set over medium-high heat; sauté turkey, garlic, salt, pepper and chili flakes for about 5 minutes or until cooked through. Let cool slightly. Transfer mixture to large mixing bowl; add broccoli, mixed vegetables, ricotta, ¼ cup (60 mL) Parmesan, ¼ cup (60 mL) basil and parsley. Mix together until just combined.
Stuff cooked pasta shells with vegetable and turkey mixture. Pour 1 cup (250 mL) marinara sauce into bottom of 11 x 7-inch (2 L) baking dish; lay stuffed pasta shells over top. Top each pasta shell with some of the remaining sauce; sprinkle with mozzarella and remaining Parmesan. Bake for 40 to 45 minutes or until cheese is melted, pasta is tender and sauce is bubbling around sides. Just before serving, garnish with remaining basil.
Tip: Omit turkey for a vegetarian alternative.