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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Happy Titi
ht@yahoo.comI'll definitely be making this again!
Nadiya Khatun
k-n19@hotmail.co.ukI would give this dish a 3 out of 5 stars.
I'mminI Ymmi
y72@hotmail.co.ukThis recipe is a keeper!
Shannon Cox (Shananabam14)
c-shannon@gmail.comNot bad, but I've had better.
Darkness of the school
d_school@yahoo.comDelicious! ?
Kennedy Kathurima
k.k@gmail.comMeh.
Urdu Poetry Status
urdu.p@yahoo.comAmazing dish! Will definitely make it again.
Tahir Bajwa
tahir.b31@yahoo.comOverall, this dish was a bit disappointing. I would not recommend it.
Riman Khan
khanr71@hotmail.co.ukThe shells were too soft and the filling was dry.
Judith Sullins
j_s51@gmail.comThis dish was a bit bland for my taste. I would have liked the arrabbiata sauce to be spicier and the filling to be more flavorful.
Megan Strohm
strohm_megan@hotmail.frThe shells were a little too al dente for my taste, but the filling was very good. I would definitely make this dish again, but I would cook the shells for a few minutes longer.
Sabbir Soayl
s.sabbir@gmail.comI wasn't sure how I would like the combination of turkey and artichoke, but I was pleasantly surprised. The flavors worked well together and the shells were very filling.
Tanvir Ahamed
tanvira@hotmail.comThis dish was a bit time-consuming to make, but it was worth it. The stuffed shells were delicious and the arrabbiata sauce was perfectly spicy.
Kadir ftwi Kadir ftwi
ftwi.k@hotmail.comThe recipe was easy to follow and the dish turned out great. The shells were stuffed with a flavorful mixture of turkey, artichoke, and cheese, and the arrabbiata sauce added a nice kick.
Edwin Vega
edwin68@gmail.comI made this dish for a dinner party and it was a huge success. Everyone loved the unique flavor combination and the shells were cooked to perfection.
Huma Fardos
fardosh@yahoo.comThese stuffed shells were a hit with my family! The combination of turkey, artichoke, and arrabbiata sauce was delicious. The shells were perfectly cooked and the filling was flavorful and moist.