Florentine Stuffed Shells

Directions

1. 1
   In a 2-quart saucepan, stir cornstarch, milk, salt and hot pepper sauce until smooth.
2. 2
   Bring to boil over medium heat; boil for 1 minute.
3. 3
   Remove from heat.
4. 4
   Add Parmesan cheese and ketchup, stirring until smooth.
5. 5
   Remove 1/4 cup sauce; reserve.
6. 6
   In large skillet, heat corn oil over medium heat.
7. 7
   Add turkey and garlic; saute 3 minutes.
8. 8
   Stir in spinach, Ricotta and reserved 1/4 cup sauce.
9. 9
   Spoon about 2 tablespoons mixture into each shell.
10. 10
    Place shells in an 11 x 7 x 2-inch baking dish; top with remaining sauce.
11. 11
    Bake in a 350° oven for 20 to 25 minutes, or until heated through.
12. 12
    Makes 4 servings.