Turkey & Artichoke Stuffed Shells with Arrabbiata Sauce

Posted by: Frances

December 2nd, 2009 >> Cooking

WOW, this was a magnificent dish!  It was incredibly appetizing and delicious.  Matt and I both made this dish and it took some prepping and some work to complete, but we had enough leftover to freeze for next time before baking.  I highly recommend you try this if you can find an evening to cook and spend some quality time with someone important to you.  Here is the recipe below (YUMMY):

Turkey & Artichoke Stuffed Shells with Arrabbiata Sauce (Pictures Below)

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
  • 1 (15-ounce) container ricotta cheese
  • 3/4 cup grated Parmesan
  • 2 eggs, lightly beaten
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

5 cups Arrabbiata Sauce, recipe follows

  • 1 1/2 cups grated mozzarella (about 5 ounces)

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.)

Arrabbiata Sauce:

2 tablespoons extra-virgin olive oil

6 ounces sliced pancetta, coarsely chopped

2 teaspoons crushed red pepper flakes

2 garlic cloves, minced

4 cups jarred or fresh marinara sauce

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.

turky-stuffed-shells-2 turky-stuffed-shells-3

This entry was posted on Wednesday, December 2nd, 2009 at 17:32 and is filed under Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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