Italian Flavoured Turkey Filled Pasta Shells

  • 350g Fresh Turkey Mince
  • 250g large dried pasta shells
  • 1 tablespoon olive oil
  • 1 small brown onion, finely chopped
  • 150g small swiss brown mushrooms, sliced
  • 1 zucchini, trimmed and grated
  • 1 cup thick Italian tomato pasta sauce
  • 1⁄4 cup basil leaves, finely chopped
  • 1⁄2 cup mozzarella cheese, grated
  • small basil leaves, to garnish

Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain.

Heat oil in a large frying pan over medium-high heat. Add onion and mushroom and cook for 4 minutes or until tender. Add turkey mince and cook, stirring often, until browned. Stir through zucchini, tomato sauce and basil. Set aside to cool.

Preheat oven to 180°C. Spoon turkey mince mixture into pasta shells and place into a large shallow baking dish. Sprinkle cheese onto shells and bake for 15 minutes or until cheese is melted and golden. Serve pasta shells topped with a small basil leaf and green salad on the side.

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Turkey Tips

  • If you cook poultry to eat later, refrigerate while hot.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.
  • Always store cooked foods above raw foods in the refrigerator.
  • Defrost in the refrigerator only, not on the bench.