Put the chopped onions and saute on medium heat until translucent (about 5 minutes).
Turn heat to medium/high and add the ground turkey, salt and Italian seasoning and cook for about 10-12 minutes until there is no pink meat and the moisture has evaporated.
While the turkey mixture is cooking, boil pasta shells according to the directions on the box. We prefer our pasta less al dente, so I usually cook it about 2-3 minutes longer.
When turkey is done, reduce heat to low, add the jar of pasta sauce, and mix thoroughly.
Add the cream cheese to the meat and sauce mixture and combine until you don’t see any cream cheese chunks.
Strain pasta and pour into a 9×13 oven-safe casserole dish.
Pour sauce mixture over pasta and stir to combine.
Sprinkle some cheese over the top of the pasta mixture and then top with the parmesan cheese.