Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce
INGREDIENTS
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1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
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3 tablespoons extra-virgin olive oil
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1/2 large yellow onion, chopped (about 1 cup)
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3 cloves garlic, chopped
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1 pound ground turkey
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1/2 teaspoon kosher salt, plus 1/2 teaspoon
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1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
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1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
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1 (15-ounce) container ricotta cheese
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3/4 cup grated Parmesan
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2 eggs, lightly beaten
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1/4 cup chopped fresh basil leaves
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2 tablespoons chopped fresh flat-leaf parsley
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5 cups Arrabbiata Sauce, recipe follows
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1 1/2 cups grated mozzarella (about 5 ounces)
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2 tablespoons extra-virgin olive oil
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6 ounces sliced pancetta, coarsely chopped
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2 teaspoons crushed red pepper flakes
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2 garlic cloves, minced
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5 cups jarred or fresh marinara sauce
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