TURKEY AND ARTICHOKE STUFFED SHELLS WITH ARRABBIATA SAUCE
Steps:
- 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.)
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Muriel Tshisimba
[email protected]This recipe was just okay. I've had better.
Linda Truong
[email protected]I don't think I'll be making this recipe again.
dullis dulla
[email protected]This recipe was a bit too complicated for me.
Emily Della Rocco
[email protected]I'm not sure what went wrong, but my shells turned out really dry.
Nylah Holder
[email protected]I think this recipe would be better with a different type of sauce.
Gulfam jutt Jutt
[email protected]This recipe was a bit too time-consuming for me.
John Nichols
[email protected]The shells were a little overcooked.
Abdoulkadri Mamoudou
[email protected]I found the arrabbiata sauce to be too spicy.
Jameson Oborodoro
[email protected]This dish was a little bland for my taste.
Kuke Muk
[email protected]I would give this recipe 10 stars if I could.
H Gull
[email protected]5 stars! This recipe is a keeper.
Barbara Barbie
[email protected]Delicious! I will definitely be making this again.
Khan Malik
[email protected]I used ground chicken instead of turkey and it turned out great. This recipe is very versatile.
Princess Lee
[email protected]These shells were a little bit more work to make than I expected, but they were definitely worth it. They were so delicious!
Rekha Banu
[email protected]I'm not a huge fan of artichokes, but I loved these stuffed shells. The flavors all worked really well together.
Mirza Haris
[email protected]This recipe was easy to follow and the results were amazing. The stuffed shells were so flavorful and the sauce was the perfect amount of spicy.
Miah Van Egmond
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved the flavors and the presentation was beautiful.
Abdul Hi
[email protected]These stuffed shells were a hit with my family! The combination of turkey, artichoke, and arrabbiata sauce was delicious, and the shells were perfectly cooked.