Preheat oven to 350°F.
Cook pasta shells for half the cooking time suggested on the package; make sure not to overcook. Drain and rinse, then set aside.
Chop onion and mince garlic.
Heat oil in large skillet over medium-high heat. Add onions and garlic and saute 1-2 minutes.
Add ground turkey to skillet and brown, breaking it up into small pieces as it cooks. Pour in chicken broth and cook an additional minute or two.
Stir in tomatoes, sugar, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally.
In a separate bowl, mix ricotta, Parmesan, egg, remaining salt, pepper, basil, and parsley. Stir until combined.
To assemble, coat the bottom of a baking dish with sauce. Fill each pasta shell with the cheese mixture and place face down in the dish, then top with remaining sauce. Sprinkle on extra Parmesan, if desired.
Bake for 25 minutes or until hot and bubbly. Meanwhile, steam green beans.
Serve pasta with green beans and sliced kiwi on the side.