If using either a homemade
Marinara
Sauce or a Arrabbiata Sauce, prepare in advance.
NOTE: You will need
approximately 5 cups for this recipe.
Over high heat, bring
a large pot of salted water to a boil. Add the jumbo
pasta shells, give them a gentle stir, and partially
cook, stirring once or twice, until tender but still
very firm to the bite, approximately 3 to 4 minutes.
Remove from heat, gently drain, rise with cold water
and drain again; set aside to
cool.
Meanwhile, in a large
skillet or frying pan over medium-high heat, sauté
the onion, garlic, and thyme until the onion is soft
and just starting to brown. Add the ground turkey,
1/2 teaspoon salt, and 1/4 teaspoon pepper; continue
to cook, stirring occasionally, until the meat is
cooked through. Add the artichoke hearts, stirring
to combine, and then remove from heat; set aside and
let cool.
Preheat oven to 350
degrees F. Cover the bottom of a 9x13x2-inch baking
dish with 1 cup of the prepared Marinara Sauce or
Arrabbiata Sauce; set aside.
In a large bowl,
combine the cooled turkey mixture, ricotta cheese,
parmesan cheese, eggs, parsley, and basil. Add salt, and
pepper to taste and stir to combine.
Stuffed Jumbo Pasta
Shells: Hold a cooked jumbo pasta shell in the palm of
your hand. Using a spoon, carefully stuff the shell
with about 2 tablespoons of the prepared turkey mixture.
Nestle the stuffed shell, upright, into the sauce in
the baking dish. Continue filling the shells until
the baking dish is full. Your should have about 24
stuffed shells. Drizzle the remaining 4 cups of
Arrabbiata or Marinara Sauce over the
stuffed shells and sprinkle the mozzarella cheese
over the top.
Bake until the stuffed
shells are heated through and the cheese is just
beginning to brown, approximately 25 to 30 minutes. Remove
from oven and serve.
Makes approximately 6
servings.
