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1
Preheat the oven to 350F.
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2
Bring a large pot of salted water to a boil over high heat.
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3
Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, 4 to 5 minutes.
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4
Drain.
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5
Meanwhile, in a large, heavy skillet, heat the olive oil over medium-high heat.
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6
Add the onion and the garlic and cook until the onion is soft and starting to brown, about 3 minutes.
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7
Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper and continue to cook, stirring occasionally, until the meat is lightly golden and cooked through.
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8
Add the artichoke hearts and stir to combine.
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9
Remove from the heat and let cool.
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10
In a large bowl, combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
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11
Stir to combine.
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12
Cover the bottom of a 9 x 13 x 2-inch baking dish with 1 cup of the Arrabbiata Sauce.
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13
Hold a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons.
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14
Place the stuffed shell in the baking dish.
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15
Continue filling the shells until the baking dish is full; you should have about 24 shells.
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16
Drizzle the remaining Arrabbiata Sauce over the shells and top with the grated mozzarella.
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17
Bake until the shells are warmed through and the cheese is beginning to brown, about 25 minutes.
