Turkey and Artichoke Stuffed Pasta Shells

Turkey and Artichoke Stuffed Pasta Shells
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Servings
8 servings
Servings
8 servings
Turkey and Artichoke Stuffed Pasta Shells
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
  • 1 12-oz box jumbo pasta shells
  • 1 Tbsp extra-virgin olive oil
  • 1/2 large yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, chopped
  • 1 lb ground turkey
  • 1/2 tsp kosher salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 1 package frozen artichokes, thawed and coarsely chopped, 8 to 10-oz
  • 1 15-oz container part-skim ricotta cheese
  • 3/4 cup grated parmesan cheese
  • 2 eggs, lightly beaten
  • 1/4 cup chopped fresh basil leaves or 1 tablespoon dried basil
  • 1 24-oz jar low sodium marinara sauce
  • 2 cups shredded low moisture part-skim mozzarella cheese
Servings: servings
Units:
Instructions
  1. Cook pasta in a large pot of boiling water until tender but still firm, about 4 to 5 minutes. Stir occasionally while cooking. Drain pasta.
  2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add onions and garlic and cook about 3 minutes or until the onions are soft and starting to brown. Add the ground turkey, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the turkey is beginning to brown and cooked through. Stir in the artichokes. Remove from heat and let cool.
  3. In a large bowl, combine the ricotta cheese, Parmesan cheese, eggs, basil, and the remaining salt and pepper. Stir in the turkey mixture.
  4. Spray a 9x13 baking dish and an 8x8 baking dish with cooking spray. Spread 1 cup of marinara sauce in the bottom of the large baking dish and ½ cup of marinara sauce in the bottom of the smaller dish.
  5. Stuff the shells by placing a large spoonful of the turkey cheese mixture into each shell. Place the stuffed shell, seam side down, in the baking dish. Continue filling all of the shells with the mixture. Make 3 rows of shells in the large baking dish and 2 rows in the smaller one. Any leftover stuffed shells can be added vertically between rows in the smaller baking dish.
  6. Spread the remaining marinara sauce over the shells and sprinkle with shredded mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.
  7. Bake the shells in a preheated oven at 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 20 minutes. If baking from frozen, bake for about 60 minutes.
Recipe Notes

Chef’s Note: This recipe makes 2 dishes of shells, one large and one small - perfect for freezing for later or sharing with a friend.

  • This dish takes more time than our normal dishes, but it is so good that we had to make it a bonus recipe so you could make it on a weekend day.

    Nutrition Facts
    Turkey and Artichoke Stuffed Pasta Shells
    Amount Per Serving
    Calories 528 Calories from Fat 207
    % Daily Value*
    Total Fat 23g 35%
    Saturated Fat 9g 45%
    Trans Fat 0g
    Cholesterol 129mg 43%
    Sodium 595mg 25%
    Total Carbohydrates 46g 15%
    Dietary Fiber 8g 32%
    Sugars 7g
    Protein 37g 74%
    * Percent Daily Values are based on a 2000 calorie diet.

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