Tuesday, January 12, 2010
Stuffed Shells with Turkey and Veggies
I wanted to do something different for dinner, something that was tasty but also something where I also incorporate as many veggies as possible. So you might wonder how the how it came out and all I can say is that out of 18 stuffed shells I only had 4 left over. I will for sure continue to make this for the family. This recipe freezes well.
Adapted from Giada De Laurentiis
WHAT YOU WILL NEED:
1 box jumbo pasta shells (I like to use whole wheat pasta)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
1 finely chopped carrot
1/2 red bell pepper finely chopped
3 cloves garlic, chopped
1 pound ground turkey
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
1 (15-ounce) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
1 jar of your favorite pasta sauce
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.
Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add veggies and the garlic and cook until they 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.
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.
To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of 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. Drizzle the remaining sauce over the shells, top with the grated mozzarella.
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.)