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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.)
Yield: approximately 6 cups
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Turkey and Spinach Lasagna
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By LizKS
Medford, OR
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.
By mommanettie
El Paso, TX
on November 09, 2012
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delicious recipe. My family loves this. The sauce is spicy for my little one so I separate a little before I add the red pepper flakes. So elegant and a nice change from the usual pasta dishes. Worthy of company.
By taffetaspider
Castle Rock, WA
on October 16, 2012
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Once again you have brought an awesome recipe. My family just loves this recipe. The Arrabbiata Sauce was a little too spicy for my 4 year old so I use my own sauce and it even brought out the turkey even more. Thanks Giada!
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