"Taken from Everyday Pasta by Giada De Laurentiis. Hope you like it!"

Ingredient :

• 24large pasta shells (12-ounce)
• 3tablespoons extra virgin olive oil
• ¹⁄₂yellow onion, chopped
• 3garlic cloves, chopped
• 1lb ground turkey (preferably dark meat)
• salt & fresh ground pepper
• 1(8 ounce) package frozen artichokes, thawed and coarsely chopped
• 1(15 ounce) carton whole milk ricotta cheese
• ³⁄₄cup parmesan cheese, grated
• 2eggs, lightly beaten
• ¹⁄₄cup fresh basil, chopped
• 2tablespoons fresh flat-leaf parsley, chopped
• 5cups marinara sauce
• 1 ¹⁄₂cups mozzarella cheese, grated

Directions :

• 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