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Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce
You can never have too many main course recipes, so give Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce a try. This recipe makes 8 servings with 489 calories, 35g of protein, and 21g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have kosher salt, mozzarella, 2 onion, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

1
Bring a large pot of salted water to a boil over high heat.
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2
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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PastaPasta
3
Drain pasta.
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PastaPasta
4
Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat.
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5
Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes.
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OnionOnion
6
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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Black PepperBlack Pepper
MeatMeat
SaltSalt
7
Add the artichoke hearts and stir to combine.
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8
Remove from heat and let cool.
9
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.
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10
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.
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SauceSauce
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11
Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells.
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Pasta ShellsPasta Shells
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12
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.
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13
To bake, preheat the oven to 400 degrees F.
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14
Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)
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15
2 tablespoons extra-virgin olive oil
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16
6 ounces sliced pancetta, coarsely chopped
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17
2 teaspoons crushed red pepper flakes
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18
2 garlic cloves, minced
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19
5 cups jarred or fresh marinara sauce
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20
Heat the olive oil in a large soup pot over medium heat.
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21
Add the pancetta and saute until golden brown, about 5 minutes.
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22
Add the garlic and saute until tender, about 1 minute.
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23
Add the marinara sauce and red pepper flakes and bring to a simmer.
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24
Remove from heat and let cool until ready to use.
DifficultyExpert
Ready In25 hrs, 45 m.
Servings8
Health Score16
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