Best 2 Turkey And Artichoke Stuffed Shells Recipes
Indulge in a culinary masterpiece that combines the savory flavors of turkey, artichoke, and pasta in a symphony of textures and tastes. These Turkey and Artichoke Stuffed Shells are the perfect blend of comfort food and gourmet indulgence, sure to impress even the most discerning palate. Layers of tender pasta, juicy turkey, and creamy artichoke filling are baked to perfection, creating a delectable dish that will be the star of any meal. The tantalizing aroma of roasted garlic and Parmesan cheese adds an extra layer of complexity to this irresistible dish. Alongside the main recipe, you'll also find variations that cater to different dietary preferences, including a vegetarian version featuring roasted mushrooms and spinach, a gluten-free option with almond flour pasta shells, and a low-carb alternative using zucchini or eggplant slices instead of pasta. With step-by-step instructions, cooking tips, and beautiful photos, this article will guide you through the process of creating this exceptional dish, leaving you with a culinary experience that will linger in your memory long after the last bite.
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TURKEY AND ARTICHOKE STUFFED SHELLS
Make and share this Turkey and Artichoke Stuffed Shells recipe from Food.com.
Provided by bricookie55
Categories Pasta Shells
Time 40m
Yield 24 shells, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Bring a pot of water to a boil for the shells. Cook according to package directions; drain.
- Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add onion and garlic and cook until onion is tender and beginning to brown, about 3 minutes.
- Add turkey, salt, and pepper, and cook until meat is light golden and heated through, stirring occasionally.
- Add artichoke hearts and stir to combine. Remove from heat; allow to cool.
- In a large bowl, combine the cooled turkey mixture with ricotta cheese, Parmesan cheese, eggs, basil, parsley, salt, and pepper. Stir.
- Cover the bottom of a 9x13-inch baking dish with 1 cup of marinara sauce. Holding a shell in the palm of your hand, stuff with large spoonfuls of turkey mixture, about 2 tablespoons per shell. Place each shell in the baking dish. Keep working until dish is full; you should have about 24 shells.
- Drizzle remaining marinara sauce over shells and top with grated mozzarella.
- Bake shells until warmed through and until cheese begins to brown, about 25 minutes.
Nutrition Facts : Calories 664.1, Fat 39.1, SaturatedFat 16.2, Cholesterol 187.8, Sodium 1391.1, Carbohydrate 37.3, Fiber 7.3, Sugar 20, Protein 41.1
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.)
Tips:
- Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling during the cooking process.
- Choose the Right Shells: Jumbo shells are the best choice for this recipe, as they can hold a lot of filling. If you can't find jumbo shells, you can use large shells instead.
- Cook the Shells Al Dente: This means cooking them until they are still slightly firm to the bite. This will prevent them from becoming mushy when they are stuffed and baked.
- Don't Overstuff the Shells: You want the shells to be full, but not so full that they burst open. Aim for about 1/4 cup of filling per shell.
- Use a Light Touch: When stuffing the shells, be gentle. You don't want to tear the shells.
- Bake the Shells Until Golden Brown: This will take about 20 minutes. Keep an eye on the shells so they don't overcook.
- Serve Immediately: These shells are best served hot out of the oven.
Conclusion:
Turkey and Artichoke Stuffed Shells are a delicious and easy-to-make meal that is perfect for any occasion. They are made with a creamy turkey and artichoke filling, and they are topped with a crispy breadcrumb topping. These shells are sure to be a hit with your family and friends.
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