Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

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Quite easy and extremely delicious. Cooked this dish twice for a different crowd and everyone raved. Thanks Giada you are the best to follow at home. Sandra Hume, Inverness , Fl

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This was simply delicious! It made 2 trays. I froze one tray and eventually brought it to a friend's party and it was instantly gobbled up. People were asking me for the recipe. A must try!

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This is the first recipe I have ever tried from Foodnetwork. Giada, it was fantastic!!! My family of seven absolutely loved it!!! I could not find frozen artichokes so I just used canned ones; worked beautifully. I was worried about the moistness so I added 8 oz. of sour cream to my double recipe. From my first reading I knew this would be great so we ate one recipe and froze the other. The rest of my family generally does not like any type of spicy food. Everyone asked for seconds and begged me to make these shells often.

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The different flavors blend beautifully. It was too spicy for my two and three year old kids, but I liked it. I did already cut the red pepper in half. I would say if you like spicy then do half, if you love spicy make as directed, and if you have kids no red pepper.

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I didnt like the artichokes in the pasta shells and the red pepper flakers in the pasta sauce , it was too hot and spicy-especially for children. I dont think I would make this again.

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My husband is a huge Lasagna fan and hates arichokes...BUT...he loves this recipe. It is an all time favorite in my family. I've passed it on to others. People love this!!! I just use jarred sauce over the top to make recipe easier.

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I have never rated a recipe before, but this one definitely warrants it. I love this recipe. The filling is outstanding and I love the kick from the sauce. It is great because I can freeze half of it - it fills an 2 - 8x8's. It takes a little while to make but definitely worth it

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These were great! Kind of time consuming, but for my husband and I we got like four meals out of this. We ate it for dinner and lunch. I put half the shells & sauce in an aluminum baking dish and threw it in the freezer for a later dinner. So quick to put it in the oven, and make a salad. I might suggest taking them out of the freezer, and putting them in the fridge the morning before you bake them to speed up baking time. Totally worth it!

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Everyone loved this recipe! I made a few changes, though, because none of my friends like artichokes. Instead, I wilted down a bunch of baby spinach leaves with a bit of garlic and olive oil, and added that to the stuffing. Will make again. And again...and again!

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I didnt have architokes so I added fresh spinach instead, still excellent!!