Turkey and Artichoke Stuffed Shells

• large pasta shells (12-ounce)24
• extra virgin olive oil↗3 tablespoons
• yellow onion, chopped↗1⁄2
• garlic cloves, chopped↗3
• ground turkey (preferably dark meat)↗1 lb
• salt & fresh ground pepper
• (8 ounce) package frozen artichokes, thawed and coarsely chopped1
• (15 ounce) carton whole milk ricotta cheese↗1
• parmesan cheese, grated↗3⁄4 cup
• eggs, lightly beaten↗2
• fresh basil, chopped↗1⁄4 cup
• fresh flat-leaf parsley, chopped↗2 tablespoons
• marinara sauce↗5 cups
• mozzarella cheese, grated↗1 1⁄2 cups

Step-by-step instructions

1. 1

   Preheat the oven to 350°F.

2. 2

   Bring a pot of water to a boil for the shells. Cook according to package directions; drain.

3. 3

   Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add onion and garlic and cook until onion is tender and beginning to brown, about 3 minutes.

4. 4

   Add turkey, salt, and pepper, and cook until meat is light golden and heated through, stirring occasionally.

5. 5

   Add artichoke hearts and stir to combine. Remove from heat; allow to cool.

6. 6

   In a large bowl, combine the cooled turkey mixture with ricotta cheese, Parmesan cheese, eggs, basil, parsley, salt, and pepper. Stir.

7. 7

   Cover the bottom of a 9x13-inch baking dish with 1 cup of marinara sauce. Holding a shell in the palm of your hand, stuff with large spoonfuls of turkey mixture, about 2 tablespoons per shell. Place each shell in the baking dish. Keep working until dish is full; you should have about 24 shells.

8. 8

   Drizzle remaining marinara sauce over shells and top with grated mozzarella.

9. 9

   Bake shells until warmed through and until cheese begins to brown, about 25 minutes.