Turkey And Artichoke Stuffed Shells Recipe

Name: Turkey And Artichoke Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 large pasta shells (12-ounce); 3 tablespoons extra virgin olive oil; 1/2 yellow onion, chopped; 3 garlic cloves, chopped; 1 lb ground turkey (preferably dark meat); salt & fresh ground pepper; 1 (8 ounce) package frozen artichokes, thawed and coarsely chopped; 1 (15 ounce) carton whole milk ricotta cheese; 3/4 cup parmesan cheese, grated; 2 eggs, lightly beaten; 1/4 cup fresh basil, chopped; 2 tablespoons fresh flat-leaf parsley, chopped; 5 cups marinara sauce; 1 1/2 cups mozzarella cheese, grated

Servings: persons

24 large pasta shells (12-ounce)
3 tablespoons extra virgin olive oil
1/2 yellow onion, chopped
3 garlic cloves, chopped
1 lb ground turkey (preferably dark meat)
salt & fresh ground pepper
1 (8 ounce) package frozen artichokes, thawed and coarsely chopped
1 (15 ounce) carton whole milk ricotta cheese
3/4 cup parmesan cheese, grated
2 eggs, lightly beaten
1/4 cup fresh basil, chopped
2 tablespoons fresh flat-leaf parsley, chopped
5 cups marinara sauce
1 1/2 cups mozzarella cheese, grated

1
Preheat the oven to 350u00b0F.
2
Bring a pot of water to a boil for the shells. Cook according to package directions; drain.
3
Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add onion and garlic and cook until onion is tender and beginning to brown, about 3 minutes.
4
Add turkey, salt, and pepper, and cook until meat is light golden and heated through, stirring occasionally.
5
Add artichoke hearts and stir to combine. Remove from heat; allow to cool.
6
In a large bowl, combine the cooled turkey mixture with ricotta cheese, Parmesan cheese, eggs, basil, parsley, salt, and pepper. Stir.
7
Cover the bottom of a 9x13-inch baking dish with 1 cup of marinara sauce. Holding a shell in the palm of your hand, stuff with large spoonfuls of turkey mixture, about 2 tablespoons per shell. Place each shell in the baking dish. Keep working until dish is full; you should have about 24 shells.
8
Drizzle remaining marinara sauce over shells and top with grated mozzarella.
9
Bake shells until warmed through and until cheese begins to brown, about 25 minutes.

2927

kcal

Calories

Fat

475

Carbs

134

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 24 large pasta shells (12-ounce), 3 tablespoons extra virgin olive oil, 1/2 yellow onion, chopped, 3 garlic cloves, chopped, and more.

Yes, Turkey And Artichoke Stuffed Shells falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey And Artichoke Stuffed Shells

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