One-pan turkey, ricotta and tomato shells

Get a large pan hot and cook the ground turkey until about halfway cooked through.

Halve the onion and grate it, the garlic and the parm on a coarse microplane (or use a food processor).

Add the grated onion and garlic to the turkey and cook together a couple of minutes, building browned bits on the pan.

Add some parm, then the spices and chicken bouillon.

Stir in a little tomato paste for about 30 seconds; add the diced tomatoes and water to lift the browned bits.

Bring to a bubble and simmer about 10 minutes.

Add the shells and push them under the liquid; season the broth until it tastes a little salty so it seasons the pasta.

Lid on and simmer 7 to 8 minutes, until the pasta is al dente.

Turn off the heat and let sit covered 10 minutes so the pasta absorbs the remaining liquid.

Stir in the ricotta and a lot of freshly grated parm.

Tear in fresh basil to serve; it thickens further as it sits.

Variation: top with 'fresh mots' (as transcribed) and melt under the broiler.