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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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 4 to 5 minutes. Drain pasta. | 2. 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, 1/2 teaspoon salt, 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 stir to combine. Remove from heat and let cool. | 3. 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. | 4. 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. | 5. 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.). | 6. Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use. | 7. Yield: approximately 6 cups. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jumbo pasta shell	1	box	recommended	151.3	0.0	33.66	0.85
extra virgin olive oil	3	tablespoons		151.3	0.0	33.66	0.85
yellow onion	1/2	cup	chopped	57.42	3.4191	0.4132	4.698
garlic clove	3		chopped	151.3	0.0	33.66	0.85
turkey	1	lb	ground	648.2681	0.5893	98.1016	25.5681
kosher salt	1/2	teaspoon		151.3	0.0	33.66	0.85
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
artichoke	1	package	thawed chopped	-	-	-	-
ricotta cheese	1	container		-	-	-	-
parmesan cheese	3/4	cup	grated	222.0	24.0	24.0	3.0
egg	2		beaten	143.0	0.72	12.56	9.51
basil leaf	1/4	cup	chopped	151.3	0.0	33.66	0.85
flat leaf parsley	2	tablespoons	chopped	151.3	0.0	33.66	0.85
tomato sauce	5	cups		-	-	-	-
mozzarella cheese	1 1/2	cups	grated	-	-	-	-
extra virgin olive oil	2	tablespoons		151.3	0.0	33.66	0.85
pancetta	6	ounces	sliced chopped	151.3	0.0	33.66	0.85
red pepper flake	2	teaspoons	crushed	151.3	0.0	33.66	0.85
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
sauce	5	cups		2393.55	66.582	125.5095	181.278

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.