Stuffed Shells with Turkey and Artichokes

I am a big fan of make ahead dinners and meals that freeze well.   Just because I work a long day and don't want to spend an hour in the kitchen after a ten hour work day, does not mean I want to rely on take out and frozen dinners.  Instead I try to plan ahead and stock up the freezer with dishes that will easily pop in the oven. 

This is a great dish that is super tasty and freezes incredibly well.  I love the turkey and artichokes.  Mr. Apron loves lasagna and I originally made this as a lasagna alternative and he loved it.  If you are not a fan of artichokes you can easily substitute spinach.   Sometimes I'll make two batches on a Sunday and freeze one tray and have the other for dinner on Monday night.  This makes more than enough for two meals for me and Mr. Apron with some leftover for lunches. 

Stuffed Shells with Turkey and Artichokes 

1 (12-ounce) box jumbo pasta shells

3 tablespoons extra-virgin olive oil

1/2 large yellow onion, chopped (about 1 cup)

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

5 cups Marinara Sauce

1 1/2 cups grated mozzarella (about 5 ounces)

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 the onions and the garlic and cook until the onions 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. Continue filling the shells until the baking dish is full, about 24 shells. 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 20 minutes if shells are unfrozen.

If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.   Bake for 60 minutes. 

Source: Everyday Pasta