Shells stuffed with turkey and artichokes in arrabbiata sauce

Ingredients:

Shells and minced meat

• 340 g large shell pasta (recommended: Barilla)
• 3 tablespoons extra-virgin olive oil
• 1/2 large onion, chopped (about 1 cup)
• 3 cloves garlic, chopped
• 450 g of ground turkey
• 0.5 tsp coarse salt + 0.5 tsp.
• 1/4 tsp ground black pepper + 1/4 tsp
• 1 package (220-280 g) frozen artichokes, thawed and coarsely chopped
• 1 package (425 g) of ricotta
• 3/4 tbsp. grated parmesan
• 2 eggs, lightly beaten
• 1/4 cup chopped fresh basil leaves
• 2 tbsp chopped fresh parsley
• 5 cups Arrabbiata sauce, see recipe below;
• 1.5 tbsp. grated mozzarella (about 140 gr.)

Arrabbiata sauce

• 2 tablespoons extra-virgin olive oil
• 170 g pancetta slices, coarsely chopped
• 2 teaspoons crushed red pepper flakes
• 2 cloves garlic, crushed
• 5 tbsp. fresh or store-bought marinara sauce

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 4-5 minutes. Drain.
2. Meanwhile, heat the olive oil in a large heavy-bottomed skillet over medium heat. Add the onion and garlic and cook until the onion is soft and beginning to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper and continue cooking, stirring occasionally, until the meat is cooked through. Add the artichoke hearts and stir. Remove from heat and let cool.
3. In a large bowl, combine the cooled meat with the ricotta, Parmesan, eggs, basil, parsley, remaining salt, and black pepper. Stir.
4. Line the bottom of a 22 x 32 x 5 cm baking dish with 1 cup of arrabbiata sauce. Cup a shell and fill it with about 2 tablespoons of the meat mixture. Place the stuffed shell in the baking dish. Continue filling the shells until you've filled the entire bottom of the baking dish, about 24 shells. Drizzle with the remaining arrabbiata sauce and sprinkle with grated mozzarella.
   
   Note
   
   If freezing, cover tightly with plastic wrap and place in the freezer. Store for up to 1 month..
5. To bake, preheat oven to 200°C (400°F). Bake until the shells are heated through and the cheese begins to brown, about 60 minutes (20 minutes if unfrozen).
   
   Arrabbiata sauce:
   
   In a large soup pot, heat the olive oil over medium heat. Add the pancetta and cook until golden brown, about 5 minutes. Add the garlic and cook until softened, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.