Make the meat sauce

• Sauté the diced onion, bell pepper and garlic in a pan.
• Add the ground turkey and herbs and spices, and cook until browned.
• Stir in the tomato sauce, sugar and Parmesan rind.
• Simmer on low, letting the flavors come together.

Cook the pasta shells

• Boil the jumbo pasta shells until al dente.
• Drain and set aside so they stay sturdy enough to hold the filling.

Make the cheese filling

• Combine the ricotta, Italian cheese blend, Boursin cheese and egg.
• Fold in the cooked, fully drained spinach so the filling stays thick.

Stuff the shells

• Take about a tablespoon of filling and stuff each shell.

Assemble in the baking dish

• Layer some of the meat sauce on the bottom of a baking dish.
• Arrange the stuffed shells neatly on top.
• Add dollops of meat sauce between the shells.
• Top with a layer of mozzarella cheese.

Bake

• Bake covered at 190 °C for 15 minutes.
• Bake uncovered for another 10 minutes until the cheese is golden brown.