Turkey & Artichoke Stuffed Shells

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 4 to 5 minutes. Drain pasta.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onions and the garlic. Cook for about 3 minutes, or until the onions are soft and starting to brown. Add the ground turkey, 1/2 tsp. salt and 1/4 tsp. pepper. Continue to cook, stirring occasionally, until the meat is slightly cooked through.
3. Add the artichoke hearts and stir to combine. Remove from heat and let cool.
4. In a large bowl, combine the cooled turkey mixture with the cheeses, eggs and herbs. Add the remaining salt and pepper, and stir to combine.
5. To stuff the shells, cover the bottom of a 9x13x2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture (about 2 tbsp).
6. Place the stuffed shell into the baking dish, and continue filling the shells until the baking dish is full (about 24 shells).
7. Drizzle the remaining Arrabbiata sauce over the shells, and top with the grated mozzarella.
8. Bake in a 400 degree oven for about 20 minutes, or until the shells are heated through.

Arrabbiata Sauce

2 tbsp. extra-virgin olive oil
6 oz. sliced pancetta, coarsely chopped
2 tsp. crushed red pepper flakes
2 garlic cloves, minced
5 cups marinara sauce

1. Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute about 5 minutes, or until golden brown.
2. Add the garlic and saute about 1 minute, or until tender.
3. Add the marinara sauce and red pepper flakes and bring to a simmer.
4. Remove from heat and let cool until ready to use.

Photo Credit © Rafer | Dreamstime.com