Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce
Savor the perfect combination of bold Italian flavors and wholesome ingredients with this Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce recipe! Tender jumbo pasta shells are filled with a creamy and savory blend of ground turkey, chopped artichokes, ricotta, and Parmesan cheeses, then baked to perfection in a spicy arrabbiata sauce. A topping of gooey mozzarella cheese and fresh basil adds a delicious finishing touch to this comforting Italian-inspired dish. Ready in just an hour, this recipe is ideal for weeknight dinners or entertaining guests. Packed with protein and flavor, it’s a satisfying twist on traditional stuffed shells that will leave everyone reaching for seconds!
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Recipe Information
Ingredients
- 12 pieces jumbo pasta shells
- 2 tablespoons olive oil
- 1 pound ground turkey
- 2 cloves garlic cloves, minced
- 1 cup artichoke hearts, chopped
- 1 cup ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 large egg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes
- 3 cups arrabbiata sauce
- 1 cup mozzarella cheese, shredded
- 2 tablespoons fresh basil, chopped
Instructions
Preheat the oven to 375°F (190°C).
Cook the jumbo pasta shells in a large pot of salted boiling water until just al dente, according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the ground turkey and cook, breaking it up with a wooden spoon, until fully cooked and no longer pink, about 5-7 minutes.
Add the minced garlic to the skillet with the turkey and cook for an additional minute, stirring constantly.
Stir in the chopped artichoke hearts, then remove the skillet from heat and let the mixture cool slightly.
In a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, salt, black pepper, and crushed red pepper flakes. Mix well.
Add the slightly cooled turkey and artichoke mixture to the cheese mixture and stir until fully combined.
Spread 1 cup of the arrabbiata sauce evenly over the bottom of a 9x13-inch baking dish.
Stuff each cooled pasta shell with about 2 tablespoons of the turkey and artichoke filling, then arrange the stuffed shells in the baking dish in a single layer.
Pour the remaining arrabbiata sauce over the stuffed shells, making sure all shells are covered with sauce.
Sprinkle the shredded mozzarella cheese evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh basil before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
2321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.5 g | 180% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 820 mg | 273% | |
| Sodium | 6338 mg | 276% | |
| Total Carbohydrate | 105.9 g | 39% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 30.9 g | ||
| Protein | 177.6 g | 355% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2486 mg | 191% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2560 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
