Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce
We find that this serves 8 or we split it and freeze half."All time favorite! A lot of fun to make, and always a crowd pleaser. " - Tylervet
Yield: 6 Ready in 45 minutes
25 people trying soon
|1 12-oz boxjumbo pasta shells; (recommended: Barilla)|
|3 tablespoonsExtra-Virgin Olive Oil|
|1/2 largeyellow onion; chopped (about 1 cup)|
|3 clovesgarlic; chopped|
|1 poundGround turkey|
|1/2 teaspoonkosher salt; plus 1/2 teaspoon|
|1/4 teaspoonfreshly ground black pepper; plus 1/4 teaspoon|
|1 9-oz packagefrozen artichokes; thawed and coarsely chopped|
|1 15-oz containerricotta cheese|
|3/4 cupParmesan; grated|
|2 Eggs; lightly beaten|
|1/4 cupfresh basil leaves; chopped|
|2 tablespoonsfresh flat-leaf parsley; chopped|
|1 1/2 cupsMozzarella; grated|
|5 cupsArrabbiata Sauce; recipe follows|
|2 tablesponsExtra Virgin Olive Oil|
|6 ouncesPancetta; chopped coarsely|
|2 clovesGarlic; minced|
|5 cupsMarinara sauce|
Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce Preparation
Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.
Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. 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. Add the artichoke hearts and stir to combine. Remove from heat and let cool.
In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
To stuff the shells, cover the bottom of a 9 by 13 by 2-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 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.
To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)
Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.
Yield: approximately 6 cups
I have made with mild italian with sausage for a spicier option.
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