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

Turkey Bolognese

Cook Time: 30 min
Level: Easy
Yield: 6 servings

Ingredients

* 1/4 cup extra-virgin olive oil
* 1 onion, chopped
* 4 garlic cloves, minced
* 1 carrot, peeled and finely chopped
* 1 celery stalk, finely chopped
* 1 pound shredded cooked turkey (preferably dark meat)
* 3 cups marinara sauce
* 1/4 cup chopped fresh basil leaves
* Salt and freshly ground black pepper
* 1 pound spaghetti
* Freshly grated Parmesan

Directions

Heat the oil in a heavy large frying pan over medium heat. Add the
onion and garlic and saute until translucent, about 5 minutes. Add the
carrot and celery and saute until the vegetables are tender, about 5
minutes. Add the turkey and saute 1 minute. Add the marinara sauce.
Decrease the heat to medium-low and simmer gently for 15 minutes to
allow the flavors to blend, stirring often. Stir in the basil. Season
the sauce, to taste, with salt and pepper. (The sauce can be made 1
week ahead. Cool the sauce completely, then transfer it to a container
and freeze for future use. Bring the sauce to a simmer before using.)

Meanwhile, cook the spaghetti in a large pot of boiling salted water
until just tender but still firm to bite, stirring often, about 8
minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta
to the sauce and toss to coat, adding enough reserved cooking liquid
to moisten as needed. Serve with the Parmesan.

From: foodnetwork.com

Gnudi

Cook Time: 8 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 cup whole milk ricotta cheese
* 1 pound frozen spinach, thawed and squeezed dry
* 1 cup grated Parmesan
* 2 eggs
* 2 egg yolks
* 1/4 teaspoon freshly grated nutmeg
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 5 tablespoons all-purpose flour, plus 1 cup for coating
* 1 jar store bought marinara sauce, heated

Directions

Bring a large pot of salted water to a boil.

In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and
yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to
small, flattened balls.

Dredge the formed gnudi in flour to coat, tapping off the excess.
Slide formed gnudi into the boiling water. Be careful not to overcrowd
the pan; work in batches if necessary. Remove the gnudi using a
slotted spoon after they float to the top and have cooked for about 4
minutes.

Arrange gnudi on a platter and lightly drizzle with marinara sauce.

From: foodnetwork.com

Mozzarella Pillows

Cook Time: 25 min
Level: Easy
Yield: 16 tarts

Ingredients

* 1 (26-ounce) jar marinara sauce (about 3 cups)
* 1 cup grated mozzarella cheese
* 2 slices prosciutto, finely chopped
* 4 storebought 9-inch pie crusts
* 2 eggs, beaten, for egg wash
* 1/2 cup grated Parmesan

Directions

Special equipment: scalloped ravioli cutter

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Place the marinara sauce in a medium saucepan over medium heat and
cook until reduced to a thick, jam-like consistency, about 30 minutes.
There should be 1 1/2 to 2 cups of reduced sauce. Let the sauce cool
to room temperature, about 30 minutes. Stir in the mozzarella cheese
and prosciutto.

Meanwhile, place 1 piece of dough on a work surface. Roll the dough
out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle. Press
the scraps into a small rectangle and roll it out to the same
thickness as the other rectangle. Cut 3 rectangles from the large
rectangle and 1 rectangle from the small rectangle. Each should
measure 8 1/2 by 3 inches. Continue rolling and cutting the remaining
pie dough.

To form the tarts, place the rectangles on a work surface. Brush each
rectangle with egg wash. Place a large spoonful of the marinara
mixture in the middle of the bottom half of the rectangle. Fold the
dough in half over the marinara mixture to make a 3 by 4-inch
rectangle. Press the edges to seal. Using a scalloped ravioli cutter,
trim the rectangles to make a decorative edge. Place the tarts on the
baking sheets. Brush with egg wash and generously sprinkle with
cheese. Bake until golden, about 20 to 25 minutes.

Stuffed Shells with Arrabbiata Sauce

Cook Time: 35 min
Level: Intermediate
Yield: 8-10 servings

Ingredients

* 12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
* 2 tablespoons olive oil, plus extra for greasing baking sheet
* 6 ounces thinly sliced pancetta, diced
* 2 teaspoons dried crushed red pepper flakes
* 2 garlic cloves, minced
* 5 cups marinara sauce
* 2 (15-ounce) containers whole milk ricotta cheese
* 1 1/3 cups grated Parmesan
* 4 large egg yolks
* 3 tablespoons chopped fresh Italian parsley leaves
* 3 tablespoon chopped fresh basil leaves
* 1 teaspoon chopped fresh mint leaves
* 1 1/2 teaspoons salt
* 1/2 teaspoon freshly ground black pepper
* 1 cup shredded mozzarella cheese

Directions

Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil
the baking sheet and set aside.

Partially cook the pasta shells in a large pot of boiling salted water
until slightly tender but still quite firm to the bite, about 4 to 6
minutes. You will continue cooking the shells in the oven after they
have been stuffed. Using a slotted spoon, drain pasta shells and place
on oiled baking sheet, spreading them out so that they don't stick
together and allow to cool.

Heat the oil in a heavy medium saucepan over medium heat. Add the
pancetta and saute until golden brown, about 5 minutes. Add the red
pepper flakes. Add the garlic and saute until tender, about 1 minute.
Add the marinara sauce. Bring the sauce to a simmer, stirring often.

In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil,
parsley, mint, salt, and pepper. Set aside.

Preheat the oven to 350 degrees F.

Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the
cooked shells with the cheese mixture, about 2 tablespoons per shell.
Arrange the shells in the prepared dish. Spoon the remaining sauce
over the shells, then sprinkle with the mozzarella.

Bake in the lower third of your oven until the filling is heated
through and the top is golden brown, about 25 to 30 minutes.

Ragu with Pancetta and Prosciutto

HOLIDAY GIFTS FROM HOME

Cook Time: 1 hour
Level: Easy
Yield: 4 (32-ounce) jars

Ingredients

* 2 ounces dried porcini mushrooms
* 1/4 cup olive oil
* 2 large onions, diced
* 2 carrots, diced
* 4 garlic cloves, peeled
* 8 ounces chopped pancetta
* 8 ounces chopped prosciutto
* 3 tablespoons tomato paste
* 2 cups beef broth
* 3 (26-ounce) jars marinara sauce (about 9 cups)

Directions

In a small bowl, pour just enough hot water over the porcini mushrooms
to cover. Let soften while beginning the sauce.

In a large, heavy pot warm the olive oil over medium heat. Add the
onion, carrot, and garlic and cook until softened. Add the pancetta,
prosciutto, and tomato paste and stir until the tomato paste is
dissolved.

Add the mushrooms and their soaking water, the beef broth, and the
jarred marinara sauce. Simmer for 15 minutes. Let cool then ladle into
jars.

Serve with fresh or dried pasta.

From: foodnetwork.com

Quick and Spicy Tomato Soup

Cook Time: 12 min
Level: Easy
yield: 4-6 servings

Ingredients

* 3 tablespoons olive oil
* 2 carrots, peeled and chopped
* 1 small onion, chopped
* 1 clove garlic, minced
* 1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
* 2 (14-ounce) cans chicken broth
* 1 (15-ounce) can cannellini beans, drained and rinsed
* 1/2 teaspoon red pepper flakes
* 1/2 cup pastina pasta (or any small pasta)
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

Directions

Warm the olive oil in a large soup pot over medium-high heat. Add the
carrots, onion, and garlic and saute until soft, about 2 minutes. Add
the jar of marinara sauce, chicken broth, cannellini beans, red pepper
flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into
bowls and serve.

From: foodnetwork.com