1 (12-ounce) box jumbo pasta shells
1 T extra-virgin olive oil + 1 T unsalted butter
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (15 oz) can artichokes, quartered and chopped
1 (15 oz) container part-skim ricotta cheese
3/4 cup grated Parmesan
1/2 cup shredded mozzarella
1/4 cup chopped fresh basil leaves
1 jar of your favorite tomato sauce
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 and butter 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, salt, 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, and basil. Stir to combine.
To stuff the shells, cover the bottom of a 9 by 13 baking dish with 1 cup of tomato sauce (I made my own). 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 20-24 shells. Drizzle the remaining tomato 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.)
Delish!! 
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