Artichokes And Shells Recipes

ARTICHOKE AND SPINACH STUFFED SHELLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine spinach artichoke dip and ricotta cheese in a bowl. Stir in egg, lemon juice, red pepper flakes, salt, and pepper; mix until well-combined. Set aside.
• Bring white sauce to a simmer over medium-low heat. Stir in grated Gruyere cheese until cheese is melted and incorporated into sauce, 1 to 2 minutes. Set aside.
• Fill a large pot with lightly salted water and bring to a boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain. Set aside.
• Pour half the white sauce mixture into the bottom of a 9x13-inch casserole dish; spread evenly.
• Stuff pasta shells with the spinach artichoke mixture and place in casserole dish atop the white sauce, stuffed-side up.
• Pour remaining white sauce over the tops of the shells and sprinkle with Parmigiano-Reggiano cheese.
• Bake in the preheated oven until golden brown and bubbling, about 25 minutes.

TURKEY AND ARTICHOKE STUFFED SHELLS WITH ARRABBIATA SAUCE

Steps:

• 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.
• 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 turkey, 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.
• In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
• 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 turkey 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. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.
• To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)
• 2 tablespoons extra-virgin olive oil
• 6 ounces sliced pancetta, coarsely chopped
• 2 teaspoons crushed red pepper flakes
• 2 garlic cloves, minced
• 5 cups jarred or fresh marinara sauce
• Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

TURKEY AND ARTICHOKE STUFFED SHELLS

Steps:

• Preheat the oven to 350°F.
• Bring a pot of water to a boil for the shells. Cook according to package directions; drain.
• Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add onion and garlic and cook until onion is tender and beginning to brown, about 3 minutes.
• Add turkey, salt, and pepper, and cook until meat is light golden and heated through, stirring occasionally.
• Add artichoke hearts and stir to combine. Remove from heat; allow to cool.
• In a large bowl, combine the cooled turkey mixture with ricotta cheese, Parmesan cheese, eggs, basil, parsley, salt, and pepper. Stir.
• Cover the bottom of a 9x13-inch baking dish with 1 cup of marinara sauce. Holding a shell in the palm of your hand, stuff with large spoonfuls of turkey mixture, about 2 tablespoons per shell. Place each shell in the baking dish. Keep working until dish is full; you should have about 24 shells.
• Drizzle remaining marinara sauce over shells and top with grated mozzarella.
• Bake shells until warmed through and until cheese begins to brown, about 25 minutes.

BAKED BROCCOLI-AND-ARTICHOKE SHELLS

Steps:

• Preheat oven to 425°F. Cook pasta in a pot of salted boiling water 4 minutes. Add broccoli and cook 2 minutes more; drain. Combine panko and 2 tablespoons Parmigiano.
• In a saucepan, cook bacon over medium heat until crisp, 4 to 5 minutes. Transfer to paper towels. Add butter to pan; melt. Whisk in flour; cook 1 minute. Slowly whisk in milk. Bring to a simmer; cook, whisking, until thickened slightly, about 4 minutes. Stir in remaining Parmigiano, cheddar, artichokes, broccoli, pasta, and bacon; season to taste.
• Transfer mixture to a 2-quart baking dish. Sprinkle with panko mixture. Bake until golden and bubbling, about 20 minutes. Let cool slightly before serving.

SPINACH AND ARTICHOKE STUFFED SHELLS

Steps:

• Cook the pasta to al dente according to the package directions. Drain and set aside. Preheat the oven to 425 degrees F.
• Mix together the spinach, artichokes, ricotta, 4 ounces cream cheese, 1/3 cup Parmesan, 1 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisk together the half-and-half, mozzarella, remaining 4 ounces cream cheese, remaining 1/3 cup Parmesan and 1 teaspoon salt in a medium microwave-safe bowl until smooth and combined. Heat in the microwave in 30-second increments, stirring between each, until warm and smooth, about 2 minutes.
• Spread 1/2 cup cheese sauce on the bottom of a 9-by-13-inch baking dish. Stuff a heaping tablespoon of the spinach mixture into each shell and arrange them in the baking dish seam-side up. Pour the remaining cheese sauce over the shells, cover with foil and bake until the cheese is melted and bubbling, 13 to 15 minutes.
• Meanwhile, mix the olive oil, breadcrumbs and parsley, if using, in a small bowl until well combined. Remove the foil from the baking dish and sprinkle the mixture over the shells. Bake until the breadcrumbs are golden brown and the cheese is bubbly, about 10 minutes.

ARTICHOKES AND SHELLS

Steps:

• Cook pasta according to package instructions; drain and set aside.
• While pasta cooks, heat 1 tablespoon of olive oil in a large pan over medium heat; add garlic and onion and saute for about 1 minute.
• Add olives, bell pepper, pepperoncini, and white wine and cook for about 3 minutes (reduce heat if necessary).
• Add artichokes with their liquid and tomatoes, cook for another 3 minutes, or until liquid reduces.
• Remove from heat; stir in pasta, herbs, salt, pepper, and 1 tablespoon of olive oil.
• Top with feta cheese and serve.