1 (12 oz) box jumbo pasta shells
3 tbsp extra virgin olive oil
½ large yellow onion, chopped (about 1 c)
3 cloves garlic, chopped
1 lb ground turkey
½ tsp kosher salt, plus 1/2 teaspoon
1/4 tsp freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10 ounce) package frozen artichoke hearts, thawed & coarsely chopped
1 (15 oz) container ricotta cheese
¾ c grated Parmesan cheese
2 eggs, lightly beaten
1/4 c chopped fresh basil leaves
2 tbsp chopped fresh flat-leaf parsley
5 c Tomato Cream Sauce, made by adding 1 cup heavy cream to 4 cups of marinara sauce
1 ½ c grated mozzarella cheese
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still very firm to the bite, stirring occasionally. 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 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 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.
Cover the bottom of a 9 x 13 inch baking dish with 1 cup of the tomato cream sauce. To stuff the shells, 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 sauce over the shells and top with the grated mozzarella cheese.
To bake, preheat oven to 400 degrees. Bake until the shells are warmed through and the cheese is beginning to brown (about 20 minutes)