Recipe by Mommy Diva
This is a lovely recipe I found courtesy of Giada De Laurentiis. It was featured on a "freeze it!" segment. I am looking forward to making this one!! YUMMY!
Top Review by Maito
I had to make quite a bit of changes on this, but it still came out really great. I made the flat version of this (a lasagna), since they don't make shells in a gluten free version. I used only a half tablespoon of oil, a 1/4 teaspoon of salt, 1/8 teaspoon of the red pepper flakes, lots more fresh herbs, less cheese and used bison for the turkey (which gave it a nice flavor). Everything came together nicely, and it was a very enjoyable meal.
- 12 ounces jumbo pasta shells (recommend Barilla brand)
- 3 tablespoons extra virgin olive oil
- 1⁄2 large yellow onion, chopped (about 1 cup)
- 3 garlic cloves, chopped
- 1 lb ground turkey
- 1⁄2 teaspoon kosher salt, plus
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper, plus
- 1⁄4 teaspoon fresh ground black pepper
- 10 ounces frozen artichokes, thawed and coarsely chopped (approx. 10 oz)
- 15 ounces ricotta cheese
- 3⁄4 cup parmesan cheese, grated
- 2 eggs, lightly beaten
- 1⁄4 cup fresh basil leaf, chopped
- 2 tablespoons fresh flat-leaf parsley, chopped
- 5 cups marinara sauce, use Arrabbiata Sauce recipe to follow
- 1 1⁄2 cups mozzarella cheese, grated (about 5 ounces)
- 2 tablespoons extra virgin olive oil
- 6 ounces sliced pancetta, coarsely chopped
- 2 teaspoons crushed red pepper flakes
- 2 garlic cloves, minced
- 5 cups marinara sauce (jarred or fresh)
Directions See How It's Made
- 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.).
- For Arrabbiata 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.