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1
Heat a large stockpot filled halfway with salted water over high heatyoure gonna need quite a bit of water so those shells dont all stick together.
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2
Once water comes to boil, cook the shells per the package instructions.
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3
Ideally, once theyre finished cooking, your sauce will be too!
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4
While you wait for the water to boil, brown ground turkey in a Dutch oven over medium-high heat.
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5
When ground turkey is cooked though, take it out of the pan and put it on a plate lined with paper towels to soak up any grease.
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6
At some point during the next step, your water will start to boil and youll need to throw those shells in the water.
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7
When you do, stir them up for 30 seconds to a minute to keep them from sticking.
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8
In the same pan, brown the zucchini for 3-4 minutes and then add the garlic and cook for 1-2 minutes or until garlic is brown and fragrant.
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9
Then place the turkey, the canned tomatoes and the spinach in the pan, stirring until combined.
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10
As all of the ingredients meld, mash up the tomatoes with your spoon.
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11
Let this cook together over medium heat until the pasta is almost done (now is a perfect time to make a salad).
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12
About a minute before you drain the pasta, add the container of mascarpone and stir until it completely melts.
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13
Drain your pasta and combine with the sauce in your Dutch oven.
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14
Enjoy!
