Turkey and Artichoke Stuffed Shells

Serves: 24 Shells

75 mins. to prepare and cook 

INGREDIENTS
Pasta Shells, cooked, 16 oz
*Extra Virgin Olive Oil, 2 tbsp
Onions, raw, .5 large
Garlic, 2 cloves
*Turkey, Ground turkey, 93% lean, 16 oz
Salt, 1 tsp
Pepper, black, .5 tsp
Artichokes, frozen, 1 package (9 oz)
*Ricotta cheese, fat-free, 15 oz
Parmesan Cheese, shredded, 8 tbsp
Egg, fresh, 2 large
Basil, 3 tbsp
*Kraft Mozzarella Finely shredded Part Skim cheese, .75 cup
Tomato Sauce, 2.5 cup
Pepper, red or cayenne, 1 tsp


DIRECTIONS
Cook tomato sauce, touch of EVOO,and red pepper flake over medium heat for 1-2 hours.
Cook shells for 5 min only. Drain. Heat EVOO, garlic, and onions until soft. Add ground turkey, half salt, half pepper until golden and cooked thru. Add artichoke hearts and stir--Remove from heat and cool.
Mix cooled turkey, ricotta, parmesan, eggs, basil, and remaining salt and pepper. Stir. Place 1 cup "arrabbiata" sauce on bottom of baking dish. Fill shells with about 2T of mixture and line baking dish. Cover with remaining sauce. Top with mozerella. Cook at 400 for 20 minutes if fresh, or 60 min if frozen.

NUTRITION INFO  (Serving size is per shell.)
Calories: 110.3
Fat: 4.3 g
Carbohydrates: 9.6 g
Protein: 8.8 g
Dietary Fiber: 0.9g