Turkey Artichoke Stuffed Shells

Ingredients:
1 12 oz. box jumbo pasta shells
3 Tbs. extra-virgin olive oil
1/2 large sweet onion, chopped coarsely
1 lb. ground turkey
4 medium stems rosemary, leaves removed and stem discarded, chopped
8 large leaves sage, chopped
4 large stems of thyme, leaves removed and stems discarded
1 Tbsp. garlic powder
1 12 oz. package frozen artichokes, thawed (if already quartered no need to chop)
1 small container low fat ricotta cheese
1/2 c grated Parmesan
2 eggs
1/2 c chopped fresh flat-leaf parsley
salt and pepper to taste
1 jar diavolo (spicy – aka arrabbiata) pasta sauce
6- 8 oz. Thinly sliced fresh mozzarella

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 9 min. Drain pasta.

In a large nonstick pan, heat the olive oil over medium-high heat. Add the onions and cook until t soft. Add the ground turkey, garlic powder & half the herbs continue to cook, stirring occasionally, until the meat is cooked through. Remove from heat and let cool.

Preheat the oven to 400 degrees F.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, artichokes, remaining herbs, parsley, and the salt and pepper. Stir thoroughly to combine.
To stuff the shells, cover the bottom of a 9 x 13 pyrex baking dish with 1 cup of Diavolo sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, enough to fill it completely and overflow a bit. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is stuffed full. Drizzle the remaining Diavolo Sauce over the shells, top with the fresh mozzerella.

Bake until the shells are warmed through and the cheese is beginning to brown, about 5 minutes.



My two cents:

These are Luke's new favorite. They are light but hearty, with just enough spice.