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1
Bring a large pot of salted water to a boil over high heat.
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2
Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes; Drain pasta.
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3
Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat.
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4
Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes.
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5
Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through.
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6
Add the artichoke hearts and stir to combine.
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7
Remove from heat and let cool.
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8
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.
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9
To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce.
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10
Take 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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11
Place the stuffed shell in the baking dish.
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12
Continue filling the shells until the baking dish is full, about 24 shells.
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13
Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella.
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14
If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.
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15
To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.
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16
).
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17
For Arrabbiata sauce: Heat the olive oil in a large soup pot over medium heat.
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18
Add the pancetta and saute until golden brown, about 5 minutes.
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19
Add the garlic and saute until tender, about 1 minute.
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20
Add the marinara sauce and red pepper flakes and bring to a simmer.
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21
Remove from heat and let cool until ready to use.
