Relaxed Dinner Party

I had some friends over last night for dinner and wanted to make something cozy and delicious, but not too complicated! For me this often times means pasta and red wine :) ... you can't go wrong with that combo.

For the pasta dish I tried out a recipe from Giada De Laurentiis, Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce. I followed the recipe pretty closely, but did make a few modifications (noted in the recipe below). Overall I really loved this recipe and think it was a hit with my guests! The great thing is that you can prep it beforehand and just pop it in the oven when you're ready. I served this with a simple spinach salad to lighten the meal up.

Recipe:
(Adapted from Giada De Laurentiis @ The Food Network)

• 1 (12-ounce) box jumbo pasta shells
• 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 (I used low-fat)
  
• 3/4 cup grated Parmesan
• 2 eggs, lightly beaten
• 1/4 cup chopped fresh basil leaves (I used dried basil)
  
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 1/2 cups grated mozzarella (about 5 ounces)
• 5 cups Arrabbiata Sauce, recipe follows

**Note, I added a package of frozen, thawed spinach to the turkey mixture

Directions:

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 frozen spinach) 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 (I didn't have pancetta, but the sauce was still great)

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 (if you have it, otherwise just skip this step) 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