Turkey and Artichoke Stuffed Shells

Name: Turkey and Artichoke Stuffed Shells
Yield: 6 to 8 servings
Ingredients: 1 (12-ounce) box jumbo pasta shells; 3 tablespoons extra-virgin olive oil; 1/2 large yellow onion, chopped (about 1 cup); 3 garlic cloves, chopped; 1 pound ground turkey, preferably dark meat or a mix of dark and light meats; Salt and freshly ground black pepper; 1 (8- to 10-ounce) package frozen artichokes, thawed and coarsely chopped; 1 (15-ounce) container whole-milk ricotta cheese; 3/4 cup freshly grated Parmesan cheese; 2 eggs, lightly beaten; 1/4 cup chopped fresh basil; 2 tablespoons chopped fresh flat-leaf parsley; 5 cups Arrabbiata Sauce (page 225) or marinara sauce (store-bought or homemade, see page 224); 1 1/2 cups grated mozzarella cheese (about 5 ounces)

January 26, 2012

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.

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