Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

foodnetwork.com

JennG

One 12-ounce box jumbo pasta shells (recommended: Barilla)

3 tablespoons extra-virgin olive oil

½ large yellow onion, chopped (about 1 cup)

3 cloves garlic, chopped

1 pound ground turkey

½ teaspoon kosher salt, plus ½ teaspoon

¼ teaspoon freshly ground black pepper, plus ¼ teaspoon

One 8- to 10-ounce package frozen artichokes, thawed and coarsely chopped

One 15-ounce container ricotta cheese

¾ cup grated Parmesan

2 eggs, lightly beaten

¼ cup chopped fresh basil leaves

2 tablespoons chopped fresh flat-leaf parsley

5 cups Arrabbiata Sauce, recipe follows;

1 ½ cups grated mozzarella (about 5 ounces)

Directions at foodnetwork.com

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