Stuffed Shells with Turkey Currently 2.56/5 1 2 3 4 5 (9 votes) Leftover turkey goes Italian in this creative dish.

• 1 package large pasta shells for stuffing
• 1/4 cup extra virgin olive oil1/2 medium onion, finely chopped
• 4 cloves garlic, finely chopped (
• 1 large can artichoke hearts, chopped
• 2 cups chopped cooked turkey
• 4 to 6 pieces of bacon
• 1 jar marinara sauce
• 1/2 to 1 teaspoon red pepper flakes
• 1 cup ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan cheese
• 2 teaspoons chopped fresh basil
• 1 cup grated mozzarella cheese
• Salt and pepper (to taste)

Preheat oven to 400 degrees. Sauté onion and three of the chopped garlic cloves in olive oil. Add artichoke hearts and turkey. Season with salt and pepper.

Fry 4 to 6 pieces of bacon with 1 clove garlic (finely chopped). Drain grease from pan. Add 1 jar marinara sauce. Add 1/2 to 1 teaspoon red pepper flakes.

Combine 1 cup ricotta cheese, 1 egg, and 1/2 cup grated Parmesan cheese with 2 teaspoons chopped fresh basil. Add this to turkey mixture.

Cook shells in lightly salted water with 1 teaspoon olive oil until al dente. (8 to 12 minutes)

Spread ½ marinara sauce in bottom of 9- x 13-inch baking dish. Spoon turkey mixture into shells. Lay over marinara sauce. Drizzle more marinara sauce over top of stuffed shells. (You want to be able to see some of the shells.) Top with grated mozzarella cheese. Bake at 400 degrees for 20 minutes.

Yield: 10 to 12 servings.