Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce
Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce takes about 25 hours and 45 minutes from beginning to end. One serving contains 489 calories, 35g of protein, and 21g of fat. For $2.39 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 8. 17 people have tried and liked this recipe. Head to the store and pick up parmesan, black pepper, garlic, and a few other things to make it today. It is brought to you by Foodnetwork. It works well as a main course. With a spoonacular score of 65%, this dish is good. Stuffed Shells with Arrabbiata Sauce, Turkey and Artichoke Stuffed Shells, and Arrabbiata Sauce with Turkey Meatballs are very similar to this recipe.
Servings: 8
Preparation duration: 45 minutes
Cooking duration: 1500 minutes
Ingredients:
1 8- to 10-ounce package frozen artichokes, thawed and coarsely chopped
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
3 cloves garlic, chopped
1 pound ground turkey
1 12-ounce box jumbo pasta shells (recommended: Barilla)
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1 1/2 cups grated mozzarella (about 5 ounces)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3/4 cup grated Parmesan
1 15-ounce container ricotta cheese
Equipment:
pot
frying pan
bowl
baking pan
plastic wrap
oven
Cooking instruction summary:
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.) 2 tablespoons extra-virgin olive oil 6 ounces sliced pancetta, coarsely chopped 2 teaspoons crushed red pepper flakes 2 garlic cloves, minced 5 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.
Step by step:
1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes.
3. Drain pasta.
4. Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat.
5. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes.
6. 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.
7. Add the artichoke hearts and stir to combine.
8. Remove from heat and let cool.
9. 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.
10. 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.
11. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells.
12. 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.
13. To bake, preheat the oven to 400 degrees F.
14. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)
15. 2 tablespoons extra-virgin olive oil
16. 6 ounces sliced pancetta, coarsely chopped
17. 2 teaspoons crushed red pepper flakes
18. 2 garlic cloves, minced
19. 5 cups jarred or fresh marinara sauce
20. Heat the olive oil in a large soup pot over medium heat.
21. Add the pancetta and saute until golden brown, about 5 minutes.
22. Add the garlic and saute until tender, about 1 minute.
23. Add the marinara sauce and red pepper flakes and bring to a simmer.
24. Remove from heat and let cool until ready to use.
Nutrition Information:
covered percent of daily need
