Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

Cook Time: 1 hr
Level: Easy
Yield: 6 to 8 servings


Ingredients

1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
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 Arrabbiata Sauce, recipe follows
1 1/2 cups grated mozzarella (about 5 ounces)


Directions

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 Arrabbiata 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 Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.


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.)


Arrabbiata Sauce:

2 tablespoons extra-virgin olive oil
6 ounces sliced pancetta, coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups jarred or fresh marinara sauce


Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, 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.

Yield: approximately 6 cups

From: foodnetwork.com

Raffy's Turkey Sausage and Chestnut Stuffing

Cook Time: 25 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 1 medium green apple, cored and diced into 1-inch cubes
* 1 medium red apple, cored and diced into 1-inch cubes
* 1 medium onion, diced into 1/2-inch cubes
* 2 tablespoons extra-virgin olive oil
* 1 tablespoon unsalted butter, plus 2 tablespoons cubed
* 1/4 cup dry white wine
* 1 (6-ounce) bag dried cranberries
* 1/2 tablespoon salt
* 1 teaspoon freshly ground black pepper
* 1 pound sweet Italian turkey sausage, meat removed from casing
* 8 ounce jar steamed whole chestnuts, roughly chopped
* 1/2 pound day old cornbread or bread, cut into 1/2-inch cubes
* Pinch red pepper flakes
* 1 cup canned chicken stock
* 1 cup freshly grated Parmesan

Directions

Preheat oven to 400 degrees F.

In a medium saute pan add the apples, onion, 1 tablespoon oil and
butter cook over a medium low heat for 10 minutes to soften. Add the
wine, cranberries, and salt and pepper, simmer for about 5 minutes.
Take off the heat and allow the mixture to cool.

In a large saute pan over medium high heat, add 1 tablespoon olive oil
and turkey sausage meat and break up with a wooden spoon and cook
until browned and cooked through, approximately 8 to 10 minutes.

In a medium bowl toss together the fruit and onion mixture, the
sausage, the chestnuts, the cornbread and red pepper flakes. Combine
all the ingredients.

Add the chicken stock, and 3/4 cup of the Parmesan. Gently place into
an 8 1/2 by 8 1/2- inch glass Pyrex baking dish and top with the
remaining Parmesan. Dot with butter. Place in middle rack and bake
until top is golden brown, 45 minutes to 1 hour.

From: foodnetwork.com

Hearty Tomato Soup with Lemon and Rosemary

Cook Time: 35 min
Level: Easy
Yield: 4 servings

Ingredients

* 2 tablespoons butter
* 1 onion, peeled and chopped
* 2 carrots, peeled and chopped
* 2 cloves garlic, chopped
* 1 15-ounce can cannellini (white) beans, drained and rinsed
* 1 28-ounce can crushed tomatoes
* 3 cups chicken broth
* 1 bay leaf
* 1 sprig of fresh rosemary, plus 1 teaspoon, minced
* 1/2 teaspoon red pepper flakes
* 3/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 2/3 cup creme fraiche
* Zest of one lemon

Directions

In a large soup pot, melt the butter over medium-high heat. Add the
onion, carrots, and garlic and cook until the vegetables are tender,
about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon
rosemary, and red pepper flakes. Bring the soup to a boil over high
heat, then reduce the heat to low and simmer for 30 minutes, covered.

Puree the soup in a blender in batches, being careful to remove and
discard the bay leaf. Return the soup to a soup pot and keep warm over
low heat. Season with salt and pepper.

In a medium bowl fold in the lemon zest and the remaining teaspoon of
rosemary to 2/3 cup creme fraiche. To serve, ladle the soup into bowls
and dollop each bowl with the lemon rosemary creme fraiche. Serve
immediately.

From: foodnetwork.com