DIRECTIONS:

Cook the pasta according to package instructions until al dente. Drain pasta.

Meanwhile cook the onions and garlic in the olive oil over medium heat until soft, about 3 minutes. Add the ground turkey, salt and half of the pepper and cook until the meat is lightly browned and cooked through. Add the artichokes. Stir to combine. Remove from heat.

In a large bowl, combine ricotta, parmesan, eggs, basil, parsley and the remaining pepper. Mix well. Stir in the cooled turkey and onion mixture.
Cover the bottom of a 13x9x2 pan with 1 cup of the arrabiata sauce. Stuff shells with the ricotta turkey mixture and place them in the baking dish. Drizzle remaining arrabiata sauce over the shells and top with grated mozzarella. Bake for 25-30 minutes in a preheated 350 degree oven.