Ground Chicken & Artichoke Stuffed Shells

By kuca_murisa

Yummy stuffed shells

Ingredients

• 1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
• 3 tablespoons extra-virgin olive oil
• 1/2 large yellow onion, chopped (about 1 cup)
• 3 cloves garlic, chopped
• 1 pound ground chicken
• 1/2 teaspoon kosher salt, plus 1/2 teaspoon
• 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
• 1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped I used canned
• 1 (15-ounce) container ricotta cheese
• 3/4 cup grated Parmesan
• 2 eggs, lightly beaten
• 1/4 cup chopped fresh basil leaves I used a lesser amount of dried
• 2 tablespoons chopped fresh flat-leaf parsley I used a lesser amount of dried
• 5 cups Arrabbiata Sauce or marinara sauce (store-bought or homemade) I used a 28oz jar
• 1 1/2 cups grated mozzarella (about 5 ounces)

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 350 degrees.

2. Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

3. Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground chicken, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

4. In a large bowl combine the cooled chicken mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

5. To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of chicken mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. (I had enough filling for 40 shells!) Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella.

6. Bake until the shells are warmed through and the cheese is beginning to brown, about 25 minutes.