Turkey And Artichoke Stuffed Shells With Arrabbiata Sauce

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This is a lovely recipe i found courtesy of giada de laurentiis. it was featured on a freeze it!" segment! . I am looking forward to making this one!! yummy!"

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Steps

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Bring a large pot of salted water to a boil over high heat.

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Add the pasta and partially cook until tender but still very firm to the bite , stirring occasionally , about 4 to 5 minutes.

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Drain pasta.

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Meanwhile , in a large heavy skillet , heat the olive oil over medium-high heat.

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Add the onions and the garlic and cook until the onions are soft and starting to brown , about 3 minutes.

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Add the ground turkey , 1 / 2 teaspoon salt , and 1 / 4 teaspoon black pepper and continue to cook , stirring occasionally , until the meat is slightly golden and cooked through.

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Add the artichoke hearts and stir to combine.

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Remove from heat and let cool.

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In a large bowl combine the cooled turkey mixture with the ricotta cheese , parmesan cheese , eggs , basil , parsley , and the remaining salt and pepper.

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Stir to combine.

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To stuff the shells , cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of arrabbiata sauce.

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Take a shell in the palm of your hand and stuff it with a large spoo.

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Ingredients

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jumbo pasta shells, extra virgin olive oil, yellow onion, garlic cloves, ground turkey, kosher salt, fresh ground black pepper, frozen artichokes, ricotta cheese, parmesan cheese, eggs, fresh basil leaf, fresh flat-leaf parsley, marinara sauce, mozzarella cheese, pancetta, crushed red pepper flakes