Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

TOTAL TIME: 2 hr 5 min
Prep: 45 min
Inactive Prep: --
Cook: 1 hr 20 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
  • 3 tablespoons extra-virgin olive oil
  • 1/2 large yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, chopped
  • 1 pound ground turkey
  • 1/2 teaspoon kosher salt, plus 1/2 teaspoon
  • 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
  • 1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
ARRABBIATA SAUCE:
  • 2 tablespoons extra-virgin olive oil
  • 6 ounces sliced pancetta, coarsely chopped
  • 2 teaspoons crushed red pepper flakes
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Directions

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

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Newest Ratings and Reviews

Read all 12 reviews

  • on June 07, 2014

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    delish! I too used canned artichoke hearts.

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  • on January 30, 2014

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    This was an absolute hit at my house! What a taste explosion. I had to substitute canned artichoke hearts but it was fabulous. I have a second pan in the freezer for next week. :-) Thank you Giada!

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  • on March 18, 2013

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    This is a great recipe. I had to substitute bacon for the pancetta since it was in the fridge. I wasn't able to find the frozen artichokes so I substituted the same amount of frozen spinach, but would love to try the artichokes. I froze half the shells and we ate half for dinner since it was just the two of us. There were leftovers both times and the frozen was yummy just like the day I made these. The filling was enough for the pasta, the box was a different weight but I only ended up with one shell too many. So many different layers of flavors. I have never made stuffed shells before and I was very impressed with these.

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