Turkey and Artichoke Stuffed Shells
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Barilla Jumbo Shells, 300 gram(s) (about 30 shells)cheese, kraft finely shredded colby & monterey jack, 0.5 cupStuffing:Ricotta Cheese, part skim milk, 15 oz Parmesan Cheese, grated, .75 cup Egg, fresh, 2 large *Turkey, Ground turkey, 93% lean, 16 oz Artichokes, frozen, 1 package (9 oz) Salt, .5 tsp Onions, raw, .5 medium (2-1/2" dia) Garlic, 3 clove Basil, 1 tbsp Pepper, black, .5 tsp Sauce:Canned Tomatoes, 2 can Onions, raw, .5 medium (2-1/2" dia) Garlic, 3 clove Spinach, fresh, 1 cup Baby Carrots, raw, 6 medium *Extra Virgin Olive Oil, 2 tbsp
Stuffing:
Saute Diced Garlic and Onions in a saute pan. Add Ground turkey and brown. Roughly Chop 1 package artichoke hearts and add to browned turkey. Cook until warmed through. Set this aside to cool.
Lightly beat 2 eggs, add 1 container light ricotta, 3/4 cup parmesan, salt, pepper and basil (to taste). Stir together and then add cooled artichoke/turkey mix. Set aside for stuffing the shells.
Sauce:
Saute remaining diced Garlic and onion in a sauce pan. Add 2 large cans diced tomatoes, season with salt, pepper, oregano to taste. Add chopped baby carrots and roughly chopped fresh spinach. Once everything is cooked thoroughly, blend the sauce (it takes about 4 parts) until smooth. You can use canned sauce if you like. I prefer to make my own so I know what went in it.
Cook Jumbo Shells for about 7 Minutes (They need to still be firm)
Pour about 1.5 cups sauce into the bottom of a large lasagna dish. Stuff each shell with the ricotta turkey mixture and place on top of the sauce in the dish. Pour the remaining sauce over the shells after they are all stuffed.
Top with Shredded Cheese, and bake at 400 degrees for about 30 minutes. (You'll need to bake it longer if you froze between preparation and baking.)
This is a slightly modified version of Giada (Food Network)'s recipe.
Number of Servings: 7
Recipe submitted by SparkPeople user APEDRAZA.
Saute Diced Garlic and Onions in a saute pan. Add Ground turkey and brown. Roughly Chop 1 package artichoke hearts and add to browned turkey. Cook until warmed through. Set this aside to cool.
Lightly beat 2 eggs, add 1 container light ricotta, 3/4 cup parmesan, salt, pepper and basil (to taste). Stir together and then add cooled artichoke/turkey mix. Set aside for stuffing the shells.
Sauce:
Saute remaining diced Garlic and onion in a sauce pan. Add 2 large cans diced tomatoes, season with salt, pepper, oregano to taste. Add chopped baby carrots and roughly chopped fresh spinach. Once everything is cooked thoroughly, blend the sauce (it takes about 4 parts) until smooth. You can use canned sauce if you like. I prefer to make my own so I know what went in it.
Cook Jumbo Shells for about 7 Minutes (They need to still be firm)
Pour about 1.5 cups sauce into the bottom of a large lasagna dish. Stuff each shell with the ricotta turkey mixture and place on top of the sauce in the dish. Pour the remaining sauce over the shells after they are all stuffed.
Top with Shredded Cheese, and bake at 400 degrees for about 30 minutes. (You'll need to bake it longer if you froze between preparation and baking.)
This is a slightly modified version of Giada (Food Network)'s recipe.
Number of Servings: 7
Recipe submitted by SparkPeople user APEDRAZA.
Nutritional Info Amount Per Serving
- Calories: 499.0
- Total Fat: 21.4 g
- Cholesterol: 140.6 mg
- Sodium: 648.8 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 4.3 g
- Protein: 35.3 g
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