Ana Ortiz-Hollian of Elgin was the winner of our healthy heart recipe contest in February, and her dish is being featured at the Sherman Café every Friday until April 2nd. But in case you’d like to try your hand at Ana’s stuffed shells recipe, here it is!

Ingredients

• 1lb of Ground Turkey
• ½ lb of Ground Pork
• 3 fresh sliced mushrooms
• 1 diced Green pepper
• ½ diced Yellow Pepper
• ½ diced Orange Pepper
• 1 medium diced yellow onion
• ½ diced or crushed fresh garlic
• 2 tsp of Oregano
• 2 tsp of Black Pepper
• 2 tbsp of Olive Oil
• 1 large block of Fat free or low fat Shredded Mozzarella Cheese
• 1 small container of Fat Free Ricotta Cheese
• 1½ boxes of Whole Wheat Jumbo Shells
• 2 Jars of Prego Spaghetti Sauce

Directions

1. Start by boiling water with olive oil and salt to taste
2. Pre-heat oven to 350 °
3. Once water is boiling, add shells and boil until tender
4. Next, cook ground turkey and pork together in a large skillet along with all spices and vegetables
5. Cook until the meat is brown and the vegetables are well cooked into the meat (about 30 min.)
6. Next, add the ricotta cheese. This will keep the meat and vegetables held together
7. Coat the bottom of a large baking dish with spaghetti sauce and begin stuffing the shells with the meat mixture
8. Add the stuffed shells to the baking dish
9. Pour additional tomato sauce and mozzarella cheese over the shells
10. Cover dish with aluminum foil and bake at 350 ° for 30-40 minutes (Ovens may vary…make sure to check shells often)
11. Remove from oven and let sit for 10 minutes