Tuesday, November 24, 2009

Turkey and Artichoke Stuffed Shells

Recipe by Giada De Laurentiis

12 oz. box jumbo pasta shells
3 Tbsp. extra-virgin olive oil
½ large yellow onion, chopped
3 cloves garlic, chopped
1 lb. ground turkey
8-10oz. canned artichokes, cut up
15 oz. ricotta cheese
¾ c. chopped fresh basil
¾ c. grated parmesan
2 eggs, lightly beaten
2 Tbsp. chopped parsley
1 ½ c. grated mozzarella
5 c. Arrabbiata Sauce (or marinara)
salt and pepper to taste

Cook pasta al dente, 4-5 minutes. Drain.
In skillet heat oil. Cook onions and garlic 3 minutes, add turkey, salt and pepper, and cook until meat is cooked through. Add artichoke hearts and stir. Remove from heat and cool.
Combine cooled turkey mixture with ricotta, parmesan, eggs, basil, parsley and salt and pepper. Stir to combine. Stuff shells. Place stuffed shells in baking dish lined with sauce. Spread remaining sauce on top. Top with mozzarella. Bake at 400 for 20 minutes.

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