TURKEY AND ARTICHOKE STUFFED SHELLS WITH ARRABBIATA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time P1DT1h45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- 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.)
- 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.
ARTICHOKE AND SPINACH STUFFED SHELLS
I love cooking with leftovers, and this artichoke and spinach stuffed shells recipe is a perfect example of why. There's something very satisfying about turning a dish of tired leftovers into a vibrant new creation.
Provided by Chef John
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine spinach artichoke dip and ricotta cheese in a bowl. Stir in egg, lemon juice, red pepper flakes, salt, and pepper; mix until well-combined. Set aside.
- Bring white sauce to a simmer over medium-low heat. Stir in grated Gruyere cheese until cheese is melted and incorporated into sauce, 1 to 2 minutes. Set aside.
- Fill a large pot with lightly salted water and bring to a boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain. Set aside.
- Pour half the white sauce mixture into the bottom of a 9x13-inch casserole dish; spread evenly.
- Stuff pasta shells with the spinach artichoke mixture and place in casserole dish atop the white sauce, stuffed-side up.
- Pour remaining white sauce over the tops of the shells and sprinkle with Parmigiano-Reggiano cheese.
- Bake in the preheated oven until golden brown and bubbling, about 25 minutes.
Nutrition Facts : Calories 660 calories, Carbohydrate 54 g, Cholesterol 100 mg, Fat 40.5 g, Fiber 2 g, Protein 22.1 g, SaturatedFat 15.4 g, Sodium 1194 mg, Sugar 2.3 g
ARTICHOKE, SPINACH & FETA STUFFED SHELLS
From the December 2006 Cooking Light. Sounds awesome and I didn't want to lose track of it. I hope you enjoy!
Provided by Glori-B
Categories One Dish Meal
Time 50m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Combine first 4 ingredients in a medium saucepan.
- Place over medium heat; cook 12 minutes or until slightly thick, stirring occasionally.
- Remove from heat, set aside.
- Combine 1/2 c provolone and the next 6 ingredients (through the garlic) in a medium bowl.
- Spoon or pipe about 1 1/2 Tablespoons cheese mixture in each pasta shell.
- Place stuffed shells in a 13 x 9 inch baking dish coated with cooking spray.
- Spoon tomato mixture over shells; sprinkle with remaining provolone.
- Bake at 375 for 25-30 minutes or until thoroughly heated and cheese melts.
Nutrition Facts : Calories 244.9, Fat 12.1, SaturatedFat 7.7, Cholesterol 39.8, Sodium 984.1, Carbohydrate 19.6, Fiber 5.3, Sugar 8.9, Protein 17.2
SPINACH AND ARTICHOKE STUFFED SHELLS
Imagine if your favorite spinach and artichoke dip dove inside some super creamy pasta shells, which then were topped with crunchy breadcrumbs reminiscent of crostini. The result? Cheesy, gooey heaven.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cook the pasta to al dente according to the package directions. Drain and set aside. Preheat the oven to 425 degrees F.
- Mix together the spinach, artichokes, ricotta, 4 ounces cream cheese, 1/3 cup Parmesan, 1 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisk together the half-and-half, mozzarella, remaining 4 ounces cream cheese, remaining 1/3 cup Parmesan and 1 teaspoon salt in a medium microwave-safe bowl until smooth and combined. Heat in the microwave in 30-second increments, stirring between each, until warm and smooth, about 2 minutes.
- Spread 1/2 cup cheese sauce on the bottom of a 9-by-13-inch baking dish. Stuff a heaping tablespoon of the spinach mixture into each shell and arrange them in the baking dish seam-side up. Pour the remaining cheese sauce over the shells, cover with foil and bake until the cheese is melted and bubbling, 13 to 15 minutes.
- Meanwhile, mix the olive oil, breadcrumbs and parsley, if using, in a small bowl until well combined. Remove the foil from the baking dish and sprinkle the mixture over the shells. Bake until the breadcrumbs are golden brown and the cheese is bubbly, about 10 minutes.
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- Preheat oven to 375°F. Cook pasta in boiling water until al dente, about 9 minutes, stirring occasionally. Drain and rinse with cold water.
- Meanwhile, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic; cook, stirring constantly, for 30 seconds. Add spinach; cook, tossing frequently, until spinach wilts, about 2 minutes. Stir in salt, pepper, and artichokes. Remove pan from heat.
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- While the pasta is cooking, make the filling by combining the spinach, artichoke hearts, ricotta, shallot, garlic, 2 oz of the grated asiago, and 4 oz of the grated mozzarella. Mix well and season, to taste, with salt and pepper. Mix in the egg.
- For the asiago cream, melt the butter in a large saucepan over medium heat. Once melted, whisk in the flour until a paste forms and then cook for a minute.
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Cuisine American,ItalianCategory DinnerServings 4Total Time 45 mins
- Preheat oven to 375°F. Cook pasta according to package directions. Drain and rinse with cold water. Set aside.
- Meanwhile, warm a large nonstick skillet over medium- high heat. Coat pan with nonstick spray. Add garlic; cook, stirring constantly, for 30 seconds. Add spinach; cook, tossing frequently, until spinach wilts, about 2 minutes. Stir in artichokes, salt, and black pepper. Remove pan from heat.
- In a food processor or mini food processor, process beans and 2 tbsp water until smooth. Add puréed beans and half of cheese to spinach mixture; stir well to combine.
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