INGREDIENTS - Sauce & Topping - 28 oz Whole Peeled Tomatoes - 1 tsp Garlic - 1 1/2 tsp Italian Seasoning - 1/2 tsp Salt - 1/2 tsp Black Pepper - 1 cup Mozzarella - 1/4 cup Parmesan Cheese
INGREDIENTS - Shells & Filling - 12 oz Jumbo Pasta - 15 oz Ricotta Cheese - 1/2 cup Mozzarella Cheese - 2 cups Shredded Turkey - 2 tsp Garlic - 3 tsp Italian Seasoning - 1/2 tsp Salt & Pepper
Using forks or even your hands, shred leftover turkey meat.
Add all the filling ingredients into a mixing bowl, except the turkey and combine until smooth.
Fold in the turkey pieces with the filling ingredients.
Cook the Jumbo shells to al dente because they will finish cooking in the oven. Run them under cool water to stop them from cooking too long.
Add the tomatoes to a mixing bowl and crush them. Stir in the seasonings.
Stuff the shells (but do not layer them in the pan yet). You can always go back and add more stuffing.
Pour the tomato sauce over the layered shells, then sprinkle in the cheeses.
Bake the shells covered the first 30 minutes, then remove the cover for an additional 15 minutes.