Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

This recipe was submitted on June 10th by srh08.05.06

Also, another great one that is time consuming, but it makes a ton so we have plenty of leftovers.  I just buy arribbiata sauce from the store rather than making my own:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-and-artichoke-stuffed-shells-with-arrabbiata-sauce-recipe/index.html

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 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

Directions

5 cups Arrabbiata Sauce, recipe follows

• 1 1/2 cups grated mozzarella (about 5 ounces)

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.)

Arrabbiata Sauce:

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.

Yield: approximately 6 cups

Fiesta Chicken Pasta

 This recipe was submitted on June 10th by srh08.05.06

I may have posted this one awhile back when someone asked about recipes.  It's really good and quick too.  I don't necessarily use Kraft products for everything (such as the sour cream and salsa):

http://www.kraftrecipes.com/recipes/fiesta-chicken-pasta-95071.aspx

What You Need

2 cups rotini pasta, uncooked

1 Tbsp.  oil

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

2   red peppers, chopped

1/4 cup KRAFT Zesty Italian Dressing

1 Tbsp.  chili powder

1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1/2 cup  BREAKSTONE'S or KNUDSEN Sour Cream

1/2 cup KRAFT Shredded Cheddar Cheese

Make It

COOK pasta as directed on package. MEANWHILE, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir 6 min. Add peppers, dressing and chili powder; cook 3 min. or until chicken is done, stirring frequently. Stir in salsa and sour cream. DRAIN pasta. Toss with chicken mixture. Sprinkle with cheese.

Healthy Lasagna

This recipe was submitted on June 10th by 2shihtzus

I don't have any actual recipes right nearby but I made a good healthy lasagna this week that I thought was good.  I browned ground turkey and garlic and when the turkey was just about browned, I added in one box of defrosted frozen chopped spinach and let it cook with the turkey for a few minutes.  I then made a lasagna with whole wheat noodles, the turkey/spinach filling, low fat ricotta cheese mixture (I used about half of a 16 ounce container and mixed it with an egg, salt, pepper and some italian seasoning) and of course tomato sauce (I just used store bought).
I covered it with foil and cooked it on 350 for about 45 minutes.  I thought it was really good and my boys could not get enough of it!

Lentil Bolognese

This recipe was submitted on June 10th by blondek8

I made this last night and even my red meat and potatoes-eating husband liked it. I LOVED it. It made lots and I had leftovers for lunch today. You can make it vegan and/or gluten-free by removing the milk and/or substituting the whole wheat pasta for brown rice pasta. I didn't use the fennel or the white wine vinegar -- didn't have either of those kicking around. I used apple cider vinegar instead -- haha. Lentil Bolognese INGREDIENTS: 2 tsp olive oil 1 medium onion, diced small ( 1 cup) 1 medium carrot, peeled and diced small (1 cup) 2 small celery stalks, diced small (1/2 cup) 1 small fennel bulb, diced small (1 ½ cups) 4 cloves garlic, minced 2 tbsp white wine vinegar 2 cups low-sodium vegetable broth 1 cup green lentils 2 tsp dried oregano 2 tsp dried parsley 1 tsp dried basil 8 oz. wide whole-wheat pasta noodles such as linguine, fettucini, tagliatelle or rigatoni ½ cup low-fat milk ¼ tsp sea salt ½ tsp fresh ground black pepper  INSTRUCTIONS: ONE: In a large Dutch oven or saucepot, heat oil on medium-high. Add onion, carrot, celery, fennel and garlic. Cook, stirring often, until released water evaporates and brown bits begin to form on bottom of pot, about 15 minutes. Add vinegar and scrape any brown bits from bottom of pot as liquid evaporates. Stir in broth, 1 cup water, lentils, tomatoes, oregano, parsley and basil. Reduce heat to medium and simmer, partially uncovered, for 45 minutes, stirring occasionally. TWO: Meanwhile, bring a large pot of water to a boil and prepare pasta according to package directions. Drain pasta and set aside. THREE: Add milk to bolognese and continue to simmer for an additional 10 minutes. Season with salt and pepper. Divide pasta among 4 bowls and top each with about 1 ½ cups of bolognese.