1 tablespoon olive oil
1 pound lean ground turkey
1 24-ounce jar spaghetti sauce
1 cup cream cheese, softened
1 cup mozzarella cheese, shredded
1 cup ricotta cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper
12 ounces small dried pasta shells
1 cup water
1 tablespoon parsley, minced
Heat a frying pan over medium heat. When hot, add the olive oil and allow it to heat as well.
Add the ground turkey and cook for about 8 minutes until fully browned, breaking it up as you do. When turkey is finished cooking, place in the bottom of a 6-quart slow cooker.
Add the spaghetti sauce, cream cheese, mozzarella cheese, ricotta cheese, oregano, basil, salt and black pepper to the slow cooker. Stir to incorporate all ingredients.
Place the lid on the slow cooker and cook on low for 2 hours, until the entire dish is bubbling.
Remove the lid and add dried pasta shells and water. Stir again and place the lid back on the slow cooker. Cook for another hour on low until pasta is tender.
Sprinkle parsley into the dish just before serving.