Turkey and Artichoke Stuffed Shells

This recipe is solid for any specific occasion and is sure to be the focal “wow factor.”

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400 degrees on the BAKE setting.

Step 2

In a saucepan, cook the tomato sauce and the red pepper flakes over low heat on the back burner of the stove.

Step 3

In a colander, rinse the basil leaves and set them aside to drain. Tear the basil leaves into small pieces with your hands.

Step 4

In a large mixing bowl, combine ricotta, parmesan-asiago-romano cheese, 2 eggs, basil leaves, 1/2 tsp salt, 1/2 tsp pepper. Mix well with a wooden spoon until combined. Place this bowl in the fridge to rest.

Step 5

Put 1 tbsp beef tallow in a large pan on the stove, over low/medium heat. Dice the onion and sauté until transparent (approximately 10-15 minutes).

Step 6

While the onion is sautéing, press the garlic cloves. Once the onion is starting to brown, add the garlic and sauté until aromatic but not burned (approximately 1-2 minutes).

Step 7

Add the ground turkey, 1/2 tsp salt and 1/2 black pepper to the onions and garlic. Break apart the turkey into small pieces with a wooden spoon while it cooks. The turkey is cooked when there is no longer any pink and it’s divided into very small pieces.

Step 8

Add the frozen artichoke hearts and sauté until the turkey starts to brown. Remove the pan from the heat, and let cool.

Step 9

Fill a large pan with water and bring it to a boil. Add the pasta shells and cook for 5 minutes on a rolling boil. Drain the shells in a colander and set aside to cool.

Step 10

Bring out the large mixing bowl from the fridge and add the cooled ground turkey to the ricotta cheese mixture. Stir until it is completely mixed.

Step 11

Line a large deep baking pan with foil (the pan I use is 13”L x 9”W x 2”D). Stir the tomato sauce you’ve been cooking on the back burner, take it off the heat and add 1 tbsp olive oil.

Step 12

Add 1 cup tomato sauce evenly to the bottom of the foiled baking pan.

Step 13

With clean hands, stuff each pasta shell with the turkey mixture and line the stuffed shells in the baking pan until completely full (I usually fit 26-28 pasta shells).

Step 14

Evenly pour the remaining tomato sauce on top of the shells. Evenly add the mozzarella cheese until all shells are covered.

Step 15

Bake the shells at 400 degrees for 20 minutes. ENJOY!