Ingredients
- 12 oz jumbo pasta shells
- 3 T olive oil
- 1 c chopped onion
- 3 cloves garlic, minced
- 1 lb ground turkey
- Salt & Pepper
- 1 pkg frozen artichokes, chopped
- 15 oz ricotta cheese
- 3/4 c grated parmesan
- 2 eggs, lightly beaten
- 1/4 c chopped fresh basil
- 5 c pasta sauce
- 1 1/2 c grated mozzarella
Directions
- Cook shells until tender but still firm, 4-5 minutes. Heat olive oil over medium heat. Add onions and garlic and cook until soft. Add the ground turkey, salt and pepper, cook until turkey cooked. Add artichoke hearts, stir to combine.
- In a large bowl combine the cooled turkey mixture with the ricotta cheese,parmesan cheese, eggs, basil, parsley and salt and pepper. Stir to combine.
- Cover the bottom of a 9"x13" baking dish with 1 c sauce. Stuff shells with turkey mixture. Drizzle remaining sauce over the shells and top with the grated mozzarella.
- If freezing, cover tightly with plastic wrap. To bake, preheat the oven to 400F. Bake until shells are warmed through and cheese is beginning to brown, 60 minutes if frozen, 20 minutes if fresh.