Page 50 - 201415_TOH_Cookbook

EDIE KRAUT’S
BAKED SHELLS
WITH TURKEY RAGU
SCHNEEBAUM FAMILY, PLAINVIEW, NY
INGREDIENTS
Serves 4
1 box whole-wheat pasta shells
1 small onion, chopped
1 pound ground turkey
1 (10.75-ounce) can tomato soup, such as Campbell’s Healthy Request
1 (8-ounce) can tomato sauce
“My mother-in-law is friends with a wom- an named Marge. Marge was friends with a woman named Edie Kraut. The story goes that Edie Kraut made a pasta dish and taught it to Marge who then taught
it to my mother-in-law. To this day, when my kids come home after being away for a while, they ask for Edie Kraut. But I have never met Edie Kraut, and neither has my husband, children—or mother-in-law.” Mandy Schneebaum
PREPARATION
1. Preheat oven to 350°F. Have a lasa- gna baking pan ready.
2. In a pot of boiling, salted water, cook the shells according to the instructions on the package until al dente, 8 to 10 minutes. Drain well.
3. Meanwhile, coat a skillet lightly with nonstick cooking spray. Heat the skillet over medium-high heat and add the onion. Cook, stirring often, until the onion is golden brown, 3 to 5 minutes. Add the turkey and brown thoroughly until cooked through, about 8 more min- utes. Drain off the fat and transfer to the lasagna baking pan. Add the pasta, soup, and tomato sauce and mix well.
4. Cover the pan with aluminum foil and bake for 30 minutes. Remove foil and continue baking until gold- en brown and bubbling, 20 more minutes.
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