영어로 재 발행하는 글입니다.
The original recipe is ‘Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce Recipe’
which the Italian chef Gieda recommended.
I already posted this recipe in naver site.
However, it was deleted by my mistake.
I have a visitor today who loved my Lasagna when he came to my place first time.
That’s why I decided to make this stuff shell for him because of similar taste than lasagna.
You can use chicken if you can not find Turkey meat.
Also you can use spinach as a vegetable if you don’t like Artichoke.
You also can enjoy this food one month later after you if you freeze it.
I can tell no different taste between fresh one and freeze one.
Prepare it and freeze it…
And enjoy it whenever you need it.
This recipe is also really good for your guest.
Because you can prepare it earlier and just bake it when you visitor comes your home.
It’s enough good food if you prepare additionally salad and garlic bread as a side dish for the meal.
It’s not a difficult job for being a professional homemaker. ^-^
Please click below if you want to see the original recipe.
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 turkey
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
1 (15-ounce) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
5 cups Arrabbiata Sauce, Please click here if you want to see the Arrabbiata Sauce recipe.
1 1/2 cups grated mozzarella (about 5 ounces)
Jumbe Shells Pasta Artichokes
Marinara Tomato Sauce Ricotta cheese
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.
Prepare the stuff for Shell...
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 or chicken..
1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook,
until the meat is slightly golden and cooked through.
Add the artichoke hearts and stir to combine.
You can use spinach if you don’t like Artichoke
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.
This is like a Korean Mandu stuff.
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 12-24 shells.
Depend on the oven ball size.…
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 200 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.)
손님이 계실 때 사진 찍기 민망해서 테이블 세팅 한 거는 못 찍었어요.
요렇게 준비된 스텁 쉘에 갈릭 브래드와 샐러드 만 있음 충분한 손님 접대용이 되구요…
요기에 애피 타이저로 핑거 푸드 조금 만들어서
식사 전 Social Time 때 내 놓으심 좋죠.
그리고 디저트 준비 해 놓으시고…
치즈가 노릇 노릇 해 지면 완성…
울 아들이 너무 맛있다고 내일 점심으로 싸달라기에
요렇게 레인지용 그릇에 담아 주면 학교에서 전자 레인지에 덥혀 먹는 다네요.