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Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce Recipe

Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

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Average Rating:

Total Reviews: 410

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  • on July 08, 2012

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    This was a fabulous entree! Just prepared and served it today for my family of six with some salad and garlic bread and it was the perfect amount. The recipe itself was fairly easy to prepare. I pre-made the turkey part the night before to ease the preparation and it was a breeze to finish the rest of the recipe today. One box of shells was enough for 21 shells to fit on a 13x9 pan and there were enough extras so I prepared a smaller pan -froze the small pan for a future meal ready-to-go. My husband was reluctant when I told him what I was preparing for his family, but I'm glad I went with my gut and didn't listen to him because everyone loved it including my husband! I will definitely keep this recipe for the future. Very delicious!!

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  • on June 28, 2012

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    Delicious! My husband made this using canned artichoke hearts instead of frozen. He liked the twist with the Arrabbiata sauce and pancetta. It turned ordinary American Italian style into something new and tasty!

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  • on June 24, 2012

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    Loved this recipe, will be putting in my keep file, will make it again and again. This is great for company, and just a little bit different. Made it to the recipe, but I bought store bought sauce. Our local grocery store Wegmans has excellent jarred sauce. Made the process a little quicker.

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  • on June 02, 2012

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    this is a labor intensive dish, but totally worth it. make a huge batch on the weekend and freeze some for later! Great potluck dish, elegant company dish...all around EXCELLENT!

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  • on May 24, 2012

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    I love this recipe! It is really a special dish and perfect for special occassions. I've never used the pancetta in the sauce and it is still delicious. Frozen artichokes can be expensive so, I've experimented with jarred artichokes and it makes for a slightly different texture and flavor, but not a big enough difference to make up for the cost in savings. I always overstuff the shells and end up with about a 1/4 of the shells left over. When I tried freezing the whole dish and reheating, I found myself adding about 10-15 minutes longer to the cooking time.

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  • on April 04, 2012

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    This is my go-to stuffed shell recipe! Fantastic alternative to the more traditional cheese stuffed shells. Packed with flavor (either with all white meat turkey breast or mixed dark and white meat. If you're not an artichoke fan, don't worry, the artichoke provides only a subtle flavor to the dish (several people I've served this to didn't even realize there was artichoke in the stuffing. I'll make this dish and then portion out 4 or 5 stuffed shells per portion, then vacuum seal them and freeze them for later use. Defrost in the refrigerator overnight, add some marinara sauce and bake....a home cooked dish in minutes. I introduced this dish to my sister....she now makes it all the time. The filling also makes for a great calzone filling as well.

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  • on April 03, 2012

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    I followed this almost to the letter (subbed a can of artichokes and it turned out very well. While the cooking techniques involved are easy, I do not feel this is an easy, weeknight meal simply because of the extensive preparation...lots of components and steps. Ground turkey often tastes bland to me and it definitely took on a richer flavor in this recipe. The pancetta adds a lovely dimension to the sauce. I was worried 2 tsp of pepper flakes would be too much but it was a perfect amount of heat (I like it a-spicy!. Also, I was pleasantly surprised that it made 38 well stuffed shells (a large and smaller pyrex. Will definitely make again!

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  • on March 23, 2012

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    This is a LOT of work; also, it was a pricey dish to make. So it’s best for a weekend meal or special event. But it’s YUMMY!
    1. I used Barilla shells, cooked for 9 min as the box directed--2 boxes to be safe but only needed one. I got 36 stuffed shells, 24 in a 9x13 pan, and an 8x8 with 12, frozen for another time. 2. I used the whole onion and doubled the garlic. And I used extra cheese in the filling and on top, because that's how I roll! 3. I used turkey sausage and added some dried herbs: 1/2 tsp each of thyme and rosemary, and a tsp of oregano. 4. I used a 15 oz. can of artichokes chopped finely. 5. I also increased the sauce. I cheated and used 2 (24 oz. jars of Classico Spicy Red Pepper plus a pint of homemade sauce, yielding 7 cups. Since these sauces were already spicy, I pulled back the red pepper to a scant tsp. 6. The store I was at did not carry pancetta, so I used a 1/2 pound of low-sodium bacon instead. It added a little smokiness, not unlike fire-roasted tomatoes.

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  • on March 19, 2012

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    Very good! Will def make again! The only thing was I had too many shells and not enough sauce, so next time I will make a little extra! I used canned-Gia Russo! Awesome flavor! The whole family loved it!

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  • on March 12, 2012

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    This turned out really good! It took me longer than 45 minutes to prepare and get in the oven but it was Sunday so no big deal. I will make this again for sure... this would be good for company

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