Stuffed Shells

Shells:
1 12 oz. package jumbo shells pasta
1 medium onion, chopped
2 tsp. minced garlic
1 lb. ground turkey
1 big package of fresh baby spinach
2-3 tomatoes, diced
1/4 c. fresh parsley, minced
A 15 oz. container ricotta cheese
2 eggs
1 c. grated parmesean cheese
1 c. shredded mozzarella
1/4 tsp. ground nutmeg (it sounds weird, but just trust me)
salt and pepper to taste

Sauce:
1 TBS butter
1 garlic clove, minced
1 cup cream (whole milk works too)
2 c. grated asiago cheese (or more parmasean) plus 1/4 c. for top
1/4 tsp. ground black pepper
parsley to sprinkle on top (maybe 1 TBS.)

Shells:
Cook pasta in boiling water that has been reasonably salted, about 8 min. Add a little oil so they don't stick and drain. Rinse under cold running water.

In a pot, cook onions and garlic in olive oil until soft. Add ground turkey and cook completely. Add spinach and let wilt. There's going to be a lot of liquid coming off, do your best to drain off as much as possible so it doesn't make everything soggy. Salt and pepper to taste. Add parsley, nutmeg and tomatoes. Set aside to cool to about room temperature. In a separate bowl, mix ricotta and eggs together. Add cheeses to the mixture. Add the meat mixture to the cheese mixture. Fill shells generously. You'll need a big pan for this.

Sauce:
Melt butter in a medium saucepan on medium-low heat. Add garlic and cook for 1 minute. Add cream and bring to a simmer. Turn heat to very low and add 2 cups of asiago and pepper. Stir until the cheese is dissolved. Pour the sauce oer the shells. Top with remaining 1/4 c. asiago and parsley. Bake in a 375 degree oven for 25 min. or until golden ontop.