Recipes

Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

July 21, 2021  Justin Davis Avatar
Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

Stuffed Shells

jumbo pasta shells (Barilla) 1 (12oz) box
olive oil, extra virgin 3 tablepsoons
yellow onion, chopped 1/2 large
garlic, chopped 3 cloves
ground turkey 1lb.
kosher salt 1/2 teaspoon
black pepper, freshly ground (+ 1/4 teaspoon) 1/4 teaspoon
frozen artichokes, thawed and coarsely chopped 1 (8 to 10 ounce) package
ricotta cheese 1 (15oz) container
Parmesan, grated 3/4 cup
eggs, lightly beaten 2
fresh basil leaves, chopped 2 tablespoons
fresh flat-leaf parsley, chopped 2 tablespoons
Arrabbiata Sauce (see below) 5 cups
mozzarella, grated 1 1/2 cups (about 5oz.)

Arrabbiata Sauce

olive oil, extra virgin 2 tablespoons
sliced pancetta, coarsely chopped 6 ounces
red pepper flakes, crushed 2 teaspoons
garlic, minced 2 cloves
marinara sauce, jarred or fresh 5 cups

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.)

Arrabbiata Sauce

  1. 2 tablespoons extra-virgin olive oil
  2. 6 ounces sliced pancetta, coarsely chopped
  3. 2 teaspoons crushed red pepper flakes
  4. 2 garlic cloves, minced
  5. 5 cups jarred or fresh marinara sauce
  6. 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.

 

View the recipe at Food Network

Servings

8

Prep

45 min

Cook

2 hr

Rate

Favorite

Collections

Skill Level

Easy