Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce
  • 1 (12-ounce) box jumbo pasta shells
  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped yellow onion
  • 3 cloves garlic, chopped
  • 1¼ pounds ground turkey
  • ½ teaspoon kosher salt, plus ½ teaspoon
  • ¼ teaspoon freshly ground black pepper, plus ¼ teaspoon
  • 1 (10-ounce) package frozen artichoke hearts, thawed and coarsely chopped
  • 1 (15-ounce) container ricotta cheese
  • ¾ cup grated parmesan
  • 2 eggs, lightly beaten
  • ¼ cup chopped fresh basil leaves
  • 2 tablespoons chopped fresh flat-leaf parsley
Arrabbiatta Sauce
  • 2 tablespoons extra-virgin olive oil
  • 1½ cups finely chopped yellow onion
  • 6 ounces pancetta, coarsely chopped
  • 2 cloves garlic, minced
  • 3 (14½-ounce) cans crushed tomatoes (Muir Glen Fire Roasted)
  • ½ cup low sodium chicken broth
  • ½ cup chopped fresh flat-leaf parsley
  • 1 tablespoon sugar
  • 2 teaspoons crushed red pepper
  • 1½ cups grated mozzarella (about 5 ounces)
  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 7-8 minutes. Drain pasta, and carefully lay out on a sheet of waxed paper. {You'll have some shells that are torn or broken, but there should be plenty left for stuffing.}
  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, ½ teaspoon salt, and ¼ 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. For the sauce, heat the olive oil in a large pot over medium heat. Add the onions and sauté until translucent, about 4 minutes. Stir in pancetta and sauté until golden brown, about 5 minutes. Add the garlic and sauté until tender, about 1 minute. Add the crushed tomatoes, broth, parsley, sugar and red pepper flakes. Simmer 10 minutes.
  5. To stuff the shells, cover the bottom of a 9x13x2-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 up to 1 month.
  6. To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 20 minutes (60 minutes if shells are frozen.)
Recipe by Raisin & Fig at https://www.raisinandfig.com/turkey-and-artichoke-stuffed-shells-with-arrabbiata-sauce/