This was super tasty! It's a little more time consuming than I originally thought, but it's really worth it, and pretty simple to make. For the pasta sauce, I took two jars of pre-made sauce and added a bunch of herbs and of course a ton of crushed red pepper to help spice things up! I didn't have any fresh parsley, so I used dried parsley instead. It makes quite a bit, so it's great for leftovers!!! Enjoy!
Olive oil
1/2 diced yellow onion
3 cloves crushed garlic
1 lb turkey
salt
pepper
2 jars marinated artichokes
15 oz ricotta cheese
3/4 cup parmesan
2 eggs slightly beaten
1/4 cup chopped fresh basil
2 Tbsp chopped fresh parsley
1 1/2 cups grated mozzarella
5 cups Arrabbiata sauce
-Boil pasta for about 4-5 minutes, remove from heat and let cool.
-Preheat oven to 400 degrees
-In a large skillet heat olive oil, onions, and garlic for about three minutes, then add turkey and cook until browned. Season with salt and pepper, add artichokes, remove from heat and let cool.
-After slightly cooled, add basil, parsley, salt, pepper, ricotta cheese and eggs.
-Pour 1 cup of arrabbiata sauce on bottom of 9"x 13" pan
-Stuff shells with turkey mixture, filling pan with stuffed shells.
-Top with sauce and mozzarella cheese
-Bake for 20 minutes
