Turkey and Artichoke Stuffed Shells

This is an awesome pasta dish! I mentioned in one of my very first posts how much I love Giada's book Everyday Pasta. Because I don't crave pasta (like I do other carbs), I don't get around to making her recipes very often. But this one I adore. I've never made it exactly how it it's written though, because both times I have used a jarred sauce without any additions (left out the pancetta). If you can find a good quality Arrabbiata sauce, then I don't see the necessity of buying marinara and adding to it. This dish is still wonderful without the pancetta. If I ever use homemade marinara I will probably try following the recipe for the Arrabbiata more closely. Giada also has a marinara recipe in her cookbook.

While there are quite a few steps in the preparation, this dish is not complicated. A novice cook could stun their guests by serving these cheesy turkey and artichoke stuffed shells. It can be made ahead of time and either frozen for refrigerated until baked. Fresh herbs always add to the flavor and complexity of a dish, but dried could be substituted instead.

INGREDIENTS
1 12-oz. box jumbo pasta shells
3 Tbsp. extra virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, chopped
1 lb. ground turkey
1 tsp. salt, divided
1/2 tsp. pepper, divided
8-10 oz. frozen or canned artichoke hearts, coarsely chopped
1 15-oz. container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup fresh basil, chopped
2 Tbsp. fresh flat leaf parsley, chopped

5 cups Arrabbiata sauce (I bought a jar pre-made Arrabbiata at Trader Joes instead of making my own.)

Arriabbiata sauce:
2 Tbsp. extra virgin olive oil
6 oz. pancetta, chopped
2 tsp. crushed red pepper flakes
2 garlic cloves, minced
5 cups jarred or fresh marinara sauce

1 1/2 cups (5 oz.) mozzarella, grated

DIRECTIONS
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 4 to 5 minutes. Drain pasta.

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, 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.

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. 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.

5. 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.)

To make the Arrabbiata sauce:
1. 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.

Serves 8.

(Adapted from Food Network)