16 oz medium shell pasta
20 oz lean ground turkey
4 tbsp extra virgin olive oil
1 tbsp fresh minced garlic
1 large red bell pepper, diced
8 oz sliced white mushrooms, optional
½ large Vidalia onion, diced
1 tsp salt
½ tsp pepper
1 tbsp dried Italian seasoning
1 14 oz can petite diced tomatoes, undrained
4 tbsp flour
4 cups beef broth
1 15 oz can tomato sauce
1 cup heavy cream
Crushed red pepper, to taste
1 cup freshly grated parmesan cheese
Preheat oven to 350º
Cook the pasta according to the package directions for al dente.
While the pasta cooks heat 2 tbsp olive oil in a shallow oven safe saucepot and cook the turkey. Be sure to break the turkey up into small pieces as it browns. Once the turkey is cooked through, season with salt and pepper to taste and remove to a bowl.
Drain the pot of any excess liquids from cooking the turkey and add the remaining olive oil.
Over medium high heat, cook the garlic, red pepper, mushrooms, and onions until the onions are translucent. Add the tomatoes, crushed red pepper, salt, pepper and Italian seasoning. Stir well to combine.
Sprinkle the flour over vegetable mixture and stir to blend. Add the beef broth and tomato sauce.
Add the turkey back to the pot and stir in the pasta shells.
Add the heavy cream and ½ the parmesan cheese. Heat through.
Sprinkle the remaining parmesan and bake for 20 minutes.
