Todd and I both love stuffed shells, so I’m always thinking of fun new fillings to try. This one is a real home run. The first time I made it I used leftover dark meat from our Thanksgiving turkey and chopped it fine, but we liked it so much that I’ve adapted the recipe for ground raw turkey. Now we can have it any night of the year! We like it with the slightly spicy arrabbiata sauce, because turkey can be a bit on the bland side (especially if you can only get ground white-meat turkey), but if you want to use your favorite jarred marinara sauce instead, it’s still a great dish.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
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, 4 to 5 minutes. Drain.
Step 3
Meanwhile, in a large, heavy skillet, heat the olive oil over medium-high heat. Add the onion and the garlic and cook until the onion is soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper and continue to cook, stirring occasionally, until the meat is lightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from the heat and let cool.
Step 4
In a large bowl, combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir to combine.
Step 5
Cover the bottom of a 9 x 13 x 2-inch baking dish with 1 cup of the Arrabbiata Sauce. Hold 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; you should have about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells and top with the grated mozzarella. Bake until the shells are warmed through and the cheese is beginning to brown, about 25 minutes.
