Turkey and Artichoke Stuffed Shells

From Every Day Pasta - Giada DeLaurentiis

1 (12oz) box jumbo pasta shells
3 Tbsp EVOO
1/2 large yellow onion, chopped (about 1C)
3 garlic cloves, chopped
1 pound ground turkey, preferably dark meat or a mix of dark and light
Salt and freshly ground black pepper
1 (8-10oz) package frozen artichokes, thawed and coarsely chopped
1 (15oz) container whole-milk ricotta cheese
3/4 C freshly grated Parmesan cheese
2 eggs, lightly beaten
1/4 C chopped fresh basil
2 Tbsp chopped fresh flat-leaf parsley
5 C Arrabbiata Sauce or marinara sauce
1 1/2 C grated mozzarella cheese (about 5 ounces)

Preheat the oven to 350.
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, 4-5 minutes. Drain.
Meanwhile in a large, heavy skillet, heat the olive oil over medium-high heat. Add the onion and the garlic and cook until the onion is soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper and continue to cook, stirring occasionally, until the meat is lightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from the heat and let cool.
In a large bowl, combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir to combine.
Cover the bottom of a 9x13" baking dish with 1 cup Arrabbiata sauce. Hold 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; you should have about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells and top with the grated mozzarella. Bake until the shells are warmed through and the cheese is beginning to brown, about 25 minutes.