Stuffed Shells with Turkey Sausage Sauce

Stuffed Shells are basically a different version of lasagna. I like Shells because each one is a perfect little portion size. First I boil the shells in water until they are pliable but still a little underdone. This is so they don't overcook in the oven. Then I stuff them with a mixture of Ricotta cheese, shredded mozzarella, garlic powder, and oregano. I don't use any eggs in my mixture. I think the texture is fine without them. Once I stuff all the shells with the cheese mixture I put them in a baking dish with a layer of pasta sauce on the bottom. For the Turkey sausage sauce I just take the turkey out of the casings and brown it in a pan. Then I pour the rest of the sauce over the meat and simmer for 5 to 10 minutes. When it's done I drizzle a light layer of the meat sauce over the shells (reserve the rest and serve on the side). Then I sprinkle shredded mozzarella over the top of the sauce and shells. Bake for 30 minutes uncovered. It's delicious!