Turkey and Mushroom Stuffed Shells

Instructions

1. Preheat the oven to 350°F. Bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 6 minutes. Drain the pasta, reserving 1/4 cup of the cooking water. Spread the shells on a baking sheet to prevent them from sticking together.
2. Heat the olive oil in a medium straight-sided skillet over medium-high heat. Add the mushrooms and cook for about 4 minutes, stirring often, until the mushrooms turn golden brown. Season with 1/2 teaspoon of the salt and remove to a medium bowl. To the bowl add the turkey, capers, ricotta cheese, oregano, pepper flakes, and remaining ¼ teaspoon salt. Mix well with a rubber spatula and set aside.
3. In the same skillet, melt the butter over medium heat and whisk in the flour, cooking for about 1 minute. Slowly pour in the milk, whisking continuously to prevent lumps. Simmer the sauce, stirring occasionally with a wooden spoon, until the mixture is slightly thickened and coats the back of a spoon, about 7 minutes.
4. Remove the skillet from the heat and stir in the mascarpone, lemon zest, lemon juice, and salt. Loosen with the reserved pasta water if the sauce seems too thick. Ladle half of the sauce over the bottom of a 9 x 13-inch baking dish. Spoon about 1 tablespoon of the filling into each shell and lay the shells in the sauce, filling-side up.
5. Pour the remaining sauce evenly over the shells. In a small bowl mix together the panko, Parmesan, and olive oil. Sprinkle evenly over the shells. Bake for 40 minutes or until the cheese is bubbling and edges of the shells are browned. Cool slightly before serving, sprinkled with the chopped parsley.