Wish Upon A Dish: Turkey and Artichoke Stuffed Shells

February 20, 2011

Turkey and Artichoke Stuffed Shells

I do not remember the last time I made stuffed shells.
I even asked The Nudge if he could remember.

He just shook his head.

My inspiration for this dish......I absolutely adore this Spinach & Artichoke Dip at our local Pub 399. They serve it with these wonderful soft pita wedges and I never fail to eat it all.
The Nudge might nibble on a few while drinking his martini but he waits for dinner.

I wanted to stuff these with a mixture of artichokes and ground turkey and keep it white so I added cream cheese and ricotta, lots of grated Locatella cheese, some diced tomatoes (for sweetness and vitamins), a chopped leek and lots of garlic.

The sauce was a bechamela with Locatella and cream, nutmeg and lots of freshly ground pepper.

I laid a layer of diced tomatoes on the bottom of my baking dish to help the shells stay upright.
I cooked 18 large shells and rinsed to cool.
I poured the bechamela over the filled shells and a layer of grated mozzarella.

Into a 425F oven for 20 minutes. Took it out and covered it with foil, turned down the heat to 350F and baked for 40 minutes.
After 40 minutes I removed the foil, upped the oven to 425 once again and baked for another 15 minutes or until the top was GB&D.

Remember to place baking dish on a sheet pan. The sauce will bubble over.

Baked Stuffed Shells
makes 18
* 18 large shell pasta
* 1 can artichoke hearts, chopped
* 1/2 pound ground turkey
* 1 leek, sliced and washed
* 3 cloves minced garlic
* 2oz. cream cheese
* 1/3 cup ricotta cheese
* 1/2 cup grated Locatella or Romano
* 1/4 cup diced tomatoes + 1/2 cup for baking dish
* Salt & Pepper
* 1 egg, beated
* 2 tsp basil or pesto in a tube

1. Saute turkey and garlic along with leek and artichokes until cooked through. Add cream cheese, ricotta and remove from heat.
2. Once cooled add egg, grated cheese, tomatoes, pesto and taste for seasoning.
3. Meanwhile boil pasta for 10 minutes. Remove, drain and rinse to cool; set aside.
4. Layer additional chopped tomatoes on bottom of baking dish of choice.
5. Stuff shells full and layer side-by-side in baking pan.
6. Spoon bechamela sauce over shells and bake as per above.

Bechamela Sauce
makes 2 cups
* 2 tablespoons butter
* 2 tablespoons flour
* 1 cup cream
* 1 cup milk
* grated nutmeg
* salt & pepper
* 1/2 cup Locatella cheese or Romano

1. Melt butter in saucepan. Spoon in flour and stir to blend. Cook for 1 minutes, stirring constantly.
2. Add milk and cream and whisk until smooth.
3. Add nutmeg, cheese and salt & pepper.

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