Turkey and Artichoke Stuffed Shells

  This recipe has been a go to pasta dish when I need something to serve a large crowd, but it also serves well as a meal that you can make ahead and freeze. I have made this for family gatherings many times and its always a hit. Lately I have been preparing a few meals every week or two that I can freeze for easy dinner nights during the week. This is always one of my go to freezer meals, along with chili, spaghetti and meatballs, and a new taquito recipe that I will be posting later this week. I am able to get about 4 meals out of this for 2 people with leftovers for lunch the next day. I have a bunch of food storage containers that are oven safe, they are basically baking dishes with silicon lids. So I make up the 4 servings, bake one that night for dinner, and store the other 3 servings in food storage containers to use over the next month. It makes it super easy because you can just take the pasta right out of the freezer and put it straight into the oven for an easy weeknight dinner. When I do freeze food I normally try to use it within a month because I found that it tastes fresher and because I try not to use food storage methods that create waste (plastic freezer bags, foil, plastic wrap, etc) it is easier for the food to get freezer burn while stored in the glass food storage containers, so the sooner we eat it the less likely there will be freezer burn.
   Anyways, the recipe itself is very tasty, the use of arribiata sauce adds a nice spice to the pasta, while the artichokes add a nice unexpected flavor. The filling for the pasta shells can also be used to make a lasagna filling as well. You just following the recipe for the filling, pour a little sauce in a baking dish, then alternate between noodles, sauce, and the filling (you can add a sprinkle of mozarella in each layer too). Then top with sauce, a little mozarella, and parmesan and bake about the same time or until cheese is bubbly and browned on top.




Turkey and Artichoke Stuffed Shells


1 box of jumbo pasta shells*
3 tablespoons of extra virgin olive oil
1/2 of a large yellow onion, chopped
3 cloves garlic, minced
1 lb of ground turkey, plus 2-3 turkey italian sausages casings removed
1 jar of marinated artichoke hearts, drained, and coarsely chopped
1 15 ounce container ricotta cheese
3/4 cup grated parmesan
2 eggs, lightly beaten
1/4 cup fresh basil, chopped
2 tablespoons fresh flat leaf parsley, chopped
1 jar of Arrabiatta Sauce (Trader Joe's has a great Arrabiatta sauce, or you can use any pasta sauce you prefer)
1 1/2 cups of mozzarella, grated


  Partially cook the pasta until tender but still very firm to the bite, about 4 to 5 minutes. Drain pasta. 


  Meanwhile, in a large skillet heat the olive oil over medium high heat. Add the onions and garlic, cook until the onions begin to brown, about 3 minutes. Add the ground turkey and italian sausages, lightly season with salt and pepper. Crumble the meat as it cooks and continue to cook until completely cooked through. Add the artichoke hearts and stir to combine, remove from heat and let cool. I find the best way to cool the meat is to remove it from the pan and place it in a large bowl. 


  In a large bowl combine the cooled turkey mixture with the ricotta, parmesan, eggs, basil, parsley, and a little salt and pepper, stir to combine. 


  Use a large baking dish if making one meal or a few small baking dishes if making multiple meals to freeze. Cover the bottom of a baking dish with a little Arrabbiata sauce. Take a shell in your hand and spoon some of the mixture into it, about 2 tablespoons. Place the stuffed shell in the baking dish until the baking dish is full. Drizzle the rest of the sauce over the shells and top with grated mozzarella and a little parmesan cheese. 


  If freezing place in freezer for up to one month. To bake, preheat oven to 400 degrees. Bake  until shells are warmed through and cheese begins to brown, about 20 minutes unfrozen, 60 minutes frozen. 


  We served this with some roasted garlic bread and a salad :) 

 * I normally purchase an extra box of pasta shells because I tend to probably stuff them a little less than normal to get more shells out of one recipe. So if you are planning to make this stretch for multiple meals I recommend picking up an extra box of pasta shells. 


Recipe adapted from Giada De Laurentiis