Ingredients: |
Ingredients: 1 (12 oz.) box jumbo pasta shells (Barilla)
3 Tbsp. extra virgin olive oil
1/2 large yellow onion, chopped (about 1 c.)
3 cloves garlic
1 lb. ground turkey
1/2 tsp. kosher salt (+ another 1/2 tsp.)
1/4 tsp. ground black pepper (+ another 1/4 tsp.)
1 (8-10 oz.) package frozen artichokes, thawed & coarsely chopped
1 (15 oz.) package ricotta cheese
1/3 c. grated Parmesan cheese
2 eggs, lightly beaten
1/4 c. chopped fresh basil leaves
2 Tbsp. chopped fresh flat leaf parsley
5 c. Arrabbiata sauce (directions follow)
1.5 c. grated mozzarella
SAUCE
2 Tbsp. extra virgin olive oil
6 oz. sliced pancetta, coarsely chopped
2 tsp. crushed red pepper flakes
2 garlic cloves, minced
5 c. jarred or fresh marinara sauce
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Directions: |
Directions:Bring a large pot of salted water to a boil over high heat. Add the past and partially cook until tender but still very firm to the bite, stirring occasionally, about 4-5 minutes. Drain pasta.
Meanwhile, in large heavy skillet, heat the olive oil over medium-high heat. Add the onions and garlic and cook, until the onions are soft and starting to brown, about 3 minutes. Add the turkey, 1/2 tsp. salt, 1/4 tsp. pepper. 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 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 x 13 x 2 inch baking dish with 1 c. of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 Tbsp. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata sauce over the shell, top with the grated mozzarella.
To bake, preheat the oven to 400º. Bake until the shells are warmed through and the cheese is beginning to brown, about 20 minutes (an hour if the shells are frozen).
SAUCE
Heat the olive oil in a large soup pot over medium heat. Add the pancetta and sauté until golden, about 5 minutes. Add the garlic and sauté 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. |
This recipe for Giada's Turkey & Artichoke Stuffed Shells w/Arrabbiata Sauce is from