Monday, January 18, 2010

Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

Make a big salad and you have a meal. Giada De Laurentiis - FoodNetwork
1 (12 oz.) box jumbo pasta shells
3 Tablespoons extra-virgin olive oil
1/2 large onion (1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon fresh ground black pepper, plus 14 teaspoon
1 (8-10 0unce) package frozen artichokes, thawed and coarsely chopped
1 (15 ounce) container of rocotta cheese
3/4 cup grated parmesan
2 eggs, lightly beaten
1/4 cup choppped fresh basil leaves
2 Tablespoons chopped fresh flat-leaf parsley
5 cups Arrabbiata Sauce, recipe follows (or any marinara sauce
1 1/2 cups grated mozzarella (about 5 ounces)
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, strring occasionally, about 4-5 min. 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 teapoon salt, and 1/4 teaspoon black pepper. Continue to cook, stirring occasionally, until the meat is no longer pink. Add the artichoke hearts and stir to combine. Remove from heat and lt cool slightly. 
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" X 13" baking dish with 1 cup of the arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full. Drizzle the remaining Arrabbiata sauce over the shells, top with the grated mozzarella cheese. To bak, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes.
Arrabbiata Sauce:
2 Tablespoons extra-virgin olive oil
6 oz pancetta, coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups marinara sauce
Heat olive oil in a large pot over medium-high heat. Add pancetta and saute until golden brown ( 5 min) Add garlic and saute until tender ( 1 min) Add marinara sauce and red pepper flakes and bring to a simmer. Allow to cool until ready to use.
Sometimes, I just use marinara sauce in a can and skip the pancetta, red pepper flakes, and garlic.

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