There's my Giada impersonation. Completely irrelevant to the recipe, much like how all of her boob shots are- pointless time-wasters. I'm sure Hubs and the rest of the male population feels differently but. . .this rant will go on for ages, so I'll stop now. However, if I have to hear randomly selected words pronounced with an Italian accent! Disclaimer- when making this recipe I did catch myself saying "ree-cot-TA!".
Moving on. . .
Turkey and Artichoke Stuffed Shells- adapted from here- also where you can find ingredient list
First- preheat your oven to 400 degrees, toss a bag of frozen artichokes with a tad of olive oil and some salt, throw on a cookie sheet, and stick in the oven to roast.
Next, set your water to boil, for the "paaahs-TA". When it comes to a rolling boil, throw in a box of jumbo shells for 4-5 minutes. If you overcook those suckers, they are like trying to stuff a jellyfish, so don't do it.
Also, pour a couple of jars of high quality jarred marina (or tomato sauce of your choosing) in pot to slowly heat.
While that's going on, chop an onion (she calls for half, but I am a big fan of Allium cepa**).
Let's throw in 3-4 cloves of garlic, as well.
So the onion and the garlic go in a large saucepan with a splash of olive oil (make sure the pan is big enough for a pound of turkey that will joining the onions and garlic). Cook them until they are golden and smelling to high heaven of deliciousness.
Meanwhile chop enough basil to fill a (heaping) 1/4 of a cup.
Then chop a handful of Italian (flat-leaf) parsley. Throw those in a bowl with 15 ounces of whole milk ricotta, and a cup of grated Parmesan (please grate yourself. If you don't, which I understand due to time restraints, be sure to buy freshly grated).
Put a pound of ground turkey in with the garlic and onion, and sauté until not pink anymore. The recipe says golden, but I have never seen golden turkey in my life! Ugh, Giada.
At this point, you are supposed to let the turkey mixture cool. I have zero patience, so I skip this step. However, you need to temper your eggs, so you won't have scrambled-egg stuffed shells (which actually could be kind of delightful- mmmm with bulk sausage?). Anyhoo, toss a touch of the turkey into your eggs and stir to gradually warm them. Add the turkey mixture to your cheeses, then stir in the eggs.
Now it's time for the stuffing. I prefer to use 3 8x8 pans for this recipe- one for dinner tonight, one for a friend, and one for the freezer.
Cover the bottom of the pan with the tomato sauce.
Put a stuffed shell in one hand, and with the other hand, grab a handful of the turkey and cheese mixture. Fill that shell up, and put in the pan. Repeat. A bunch of times. Giada says this makes 24. I don't know what kind of shells she is stuffing, but I usually make 36.
Drizzle heaps of the tomato sauce on top, then throw a generous amount of shredded mozzarella on top. I won't give y'all my lecture on pre-shredded cheese again, but you know what I strongly advocate doing!
Giada style, another gratutious picture of me in something low-cut.