Preheat oven to 350 degrees. Cook jumbo shells according to package directions, reserving 1/2 cup pasta water. While pasta is cooking, cook turkey in large skillet over medium-high heat 4 minutes or until no longer pink, stirring occasionally. Drain grease. Stir in oil, spinach, onion and garlic; add some of the reserved pasta water until blended, adding more water as needed; continue cooking 10 minutes, stirring occasionally. Remove from heat; add seasonings and blend well. Let mixture cool. Stir in egg and mozzarella cheese. Pour 1 cup of tomato and basil sauce into 13x9-inch baking dish. Fill shells with meat mixture; place in dish. Pour remaining sauce over shells; cover with foil. Bake for 30 minutes or until thoroughly heated.