• Cooking Time:
  • Servings:
  • Preparation Time:


Basically... Poultry and Artichoke stuffed Jumbo Shells with Angry Sauce


  • 3 Tb Olive Oil
  • 1 small Red Onion, Chopped
  • 3 Cloves of Garlic, Minced
  • 1 LB Ground Chicken (You can use Turkey of Pork too, They have mild enough flavor)
  • 1/2 tsp Kosher Salt, plus more for sautéed meat
  • 1/4 tsp Ground Black Pepper, Plus more for sautéed meat
  • 10oz pkg Frozen Artichoke Hearts, Coarse chopped (Only seen them at Trader Joe's)
  • 15oz of Ricotta or Cottage Cheese (Full fat though)
  • 3/4 cup Pecorino Romano, grated
  • 2 lightly beaten Eggs
  • 1/4 cup Basil, Chopped
  • 2 TB Italian parsley, Chopped
  • Arrabbiata Sauce:
  • 5 cups of Slow Cooked Tomato Sauce (See Recipe)
  • 4 oz Pancetta, Diced
  • 1 1/4 tsp Red Pepper Flakes
  • 2 Clove of Garlic, Minced
  • 1 TB Olive Oil
  • Topping:
  • 2 cups Dry Mozzarella, Grated
  • Pasta:
  • 1-12 oz box of Jumbo Shells


  • Bring a large pot of water to boil over high heat
  • In the mean time:
  • In a large skillet, heat olive oil over medium high heat.
  • Sauté onion and garlic until onion is translucent and garlic begins to brown.
  • Add ground poultry fo your choice with a little salt and pepper, cook stirring occasionally until browned.
  • Add artichoke hearts and stir to combine.
  • Remove from heat and make Arrabbiata while this cools
  • Heat olive oil in a small pot over medium heat.
  • Add Pancetta and sauté until golden.
  • Add Garlic and sauté for about 1-2 minutes longer.
  • Add Slow cooked tomato sauce and red pepper flakes.
  • Bring Sauce to a simmer for about 10 minutes
  • The Pasta Water should be boiling by now, so salt water liberally and Drop Shells.
  • Cook Pasta for 8-10 minutes(You don't want to cook pasta to al dente), stirring occasionally to prevent sticking while the Arrabbiata is simmering.
  • (This allows for maximum yield of intact shells upon draining, I wasn't paying attention one time and had to boil up another box just because too many stuck to the kettle and ripped while draining)
  • Remove the Arrabbiata from heat and cool until ready for use.
  • Pasta should be done, drain and move whole shells to a piece of wax paper to cool until able to handle.
  • Meat mixture should be fairly cool, so continue by:
  • Combining the poultry mixture in a large bowl with Ricotta, Pecorino, Eggs, Basil, Parsley, Salt and pepper.
  • Stir well.
  • Preheat oven to 400 degrees
  • Utilize a 9x13 baking dish.
  • Pour 3/4 cup Arrabbiata sauce into baking dish to coat the bottom.
  • Take a shell in your palm, and stuff with about 1 1/2 – 2 TB of the meat mixture.
  • Place the stuffed shell in the baking dish and continue stuffing more shells until dish is full or you run out of shells, about 20-24.
  • Cover stuffed shells with remaining Arrabbiata sauce (There may be a little left over, depending on how full your baking dish is)
  • Sprinkle with Grated Mozzarella.
  • Bake in oven for about 20 minutes – The cheese will begin to brown.

Website Credit:

© 2006-2017 BakeSpace, Inc. All Rights Reserved