Ground Chicken and Artichoke Stuffed Shells with Arrabbiata Sauce

1 (12-ounce) box jumbo pasta shells (recommended: Barilla)

3 tablespoons extra-virgin olive oil

1/2 large yellow onion, chopped (about 1 cup)

2 cloves garlic, chopped

1-pound ground chicken

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper, plus 1/4 teaspoon

1 can artichokes, coarsely chopped

1 (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

1 cup cooked chopped spinach

 

5 cups Spicy Ragu Sauce, recipe follows

1 1/2 cups grated mozzarella (about 5 ounces)

 

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 6 minutes. Drain pasta, set aside.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and spinach, stir to combine. Remove from heat and let cool.

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.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

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.) 

Arrabbiata Sauce

2 tablespoons extra-virgin olive oil

1 small onion, minced

6 ounces sliced pancetta, coarsely chopped

2 garlic cloves, minced

2 teaspoons crushed red pepper flakes

¼ teaspoon fresh ground black pepper

5 cups canned crushed tomatoes

1 tablespoon chopped fresh basil

 

Heat the olive oil in a large soup pot over medium heat. Add the onion and pancetta, and sauté until golden brown, about 5 minutes. Add the garlic and sauté until tender, about 1 minute. Add the tomatoes, red pepper flakes, pepper, and basil; cook simmering for 30 minutes. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

 

Serves: 6 to 8 servings