Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

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This recipe is just "OK". I was excited to try this as my son LOVES anything Italian. The entire time prepping I was thinking how delicious everything smelled and looked. But the end result was bland and left me disappointed.

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Absolutely unbelievably amazing. My boyfriend, who hates ricotta, loved these. My co-worker and neighbors were thrilled. This is an easy and delicious meal!!

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OMG - This is fantastic especially if you take the time to make your own sauce (which I did, a chunky marinara. A little time consuming so if you don't have a lot of time, I suggest making in steps. Sauce the day before, chop all ingredients and have ready, etc. Next time I make, I will definitely make two batches to freeze one for the future. Worth the effort and makes quite a bit.

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This is by far my favorite recipe of Giada's! I have made this roughly 4 times with some substitutes. Instead of artichokes I have used spinach. Also the last 2 times I have made it I left out the pancetta in the sauce. Make sure you have a lot of prep time for these! I definitely suggest making the sauce one day ahead. It will save you plenty of time! I will always go to this when I want to please a crowd and have the prep time to do so! Always worth it!

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These shells were fantastic. My boyfriend and I love to spend out Sundays cooking, and this recipe was completely worthwhile. In the future, the only real adjustment I would make would be to add more ricotta. The filling was a little bit overwhelmed by the ground turkey, and a little more ricotta would have balanced it out nicely. My boyfriend would also add some red pepper flakes, but I thought that the red pepper in the arrabbiata was enough for my tastes. Also, this recipe made a HUGE portion- probably about 40 shells. We froze some to cook at another point in time, and the rest will serve as lunch/dinner for the rest of the week. Will definitely be making this recipe again!

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This was amazing! Did not alter the recipe.

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Excellent! Made a double batch and froze them. As usual a great recipe from Giada. She never disappoints.

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Amazing! I usually like to make this for Sunday dinner, and it never fails to impress. When I don't want to spend a ton of time in the kitchen, I have found that Newman's Own Fra Diavolo sauce is an excellent substitute (it is very spicy. If you have access to fresh mozzarella and parmesan, grate it yourself--it doesn't take too long and it makes a huge difference in the overall taste. I know not everyone likes artichokes, but if you cut it up small enough you can sneak it past the toughest critic. This recipe is amazing and definitely a go-to for me, it is also fantastic the next day for leftovers!

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Never new that ground turkey could taste so good! Cooked till slightly golden which gave it a nice smokey flavor. My son did not even know artichokes were in it. Every layer was so good, the Arrabbiata Sauce had just the right heat. Husband does not like real spicy foods, so I cut down the Red pepper flakes to 1 1/2 tsp. Perfect, he said it was "Resturant quality."

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Hands-down, this is the BEST recipe I've ever made. Ever!! Four years later, my boyfriend still begs me to make it all the time. I've made it for fancy dinner parties, on family vacations, and I always make a double batch and stick a whole tray in the freezer. I always seem to have a good bit of extra filling, so I usually boil 2 boxes of pasta shells at once; this also helps if some of your shells fall apart while boiling because you'll have a few extra. Frozen artichokes are hard to find, so I often just substitute an equal amount of jarred hearts. I've sometimes even swapped out the artichoke completely and substituted frozen chopped spinach, which is equally as delicious. The arrabbiata sauce really sends this dish into foodie heaven - don't skimp on the pancetta or crushed red pepper, they're what make it amazing!

Such a winner!!