Turkey and Artichoke Stuffed Shells With Arrabbiata Sauce
Serves 6 to 8
1 (12-oz) box jumbo pasta shells
3 tbsp. extra-virgin olive oil
1 c. chopped, yellow onion
3 cloves garlic, chopped
1 lb. ground turkey
1 tsp. kosher salt, divided
1/2 tsp. ground black pepper, divided
1 (8 to 10-oz) package frozen artichokes, thawed and coarsely chopped
1 (15-oz) container ricotta cheese
3/4 c. grated Parmesan cheese
2 eggs, lightly beaten
1/4 cup chopped, fresh basil
2 tbsp. chopped, fresh parsley
Arrabbiata Sauce
1 1/2 c. grated mozzarella
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender, but still firm, stirring occasionally, about … Read More »







