Make-Ahead Turkey-Artichoke Stuffed Shells

We love this dish! It’s super tasty and can easily be days, weeks or even months beforehand (and frozen). Just throw it in the oven and it’s done!

Although it’s not the quickest dish to make, you can easily double or even triple this recipe and make a huge batch that can be frozen for later.We recommend using single-use foil containers see clean up is super simple and anytime a neighbor or friend needs a helping hand, we pull on out of the freezer and let them enjoy!

Make-Ahead Turkey and Artichoke Stuffed Shells
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  1. 1 (12-ounce) box jumbo pasta shells, cooked (1-2 minutes less than recommend cooking time)
  2. 3 tbsp olive oil
  3. 1 cup onion, chopped
  4. 3 cloves garlic, chopped
  5. 1 pound ground turkey
  6. Salt
  7. Pepper
  8. 1 can artichokes hearts, drained and coarsely chopped
  9. 1 (15-ounce) container ricotta cheese
  10. 3/4 cup Parmesan,  grated
  11. 2 eggs
  12. 1/4 cup basil leaves, chopped
  13. 2 tbsp parsley, chopped
  14. 5 cups tomato Sauce
  15. 1 1/2 cups mozzarella, grated
  1. In a large skillet, heat the olive oil and add the onions and the garlic. Cook until soft and starting to brown, about 3 minutes.
  2. Add the ground turkey and season with salt and black pepper.
  3. Add the artichoke hearts and stir to combine. Remove from heat and let cool.
  4. In a large bowl, mix cooled turkey mixture with ricotta cheese, Parmesan cheese, eggs, basil, parsley, and season with salt and pepper.
  5. Cover the bottom of a 9 by 13 baking dish that has a 2-inch rim with 1 cup of tomato sauce.
  6. Stuff cooked shells with about 2 tablespoons of turkey mixture and place in the prepared baking dish. Fill remaining shells until the baking dish is packed full.
  7. Drizzle the remaining tomato sauce over the shells and top with grated mozzarella.
  8. To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown; about 20 minutes.
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