Turkey and Artichoke Stuffed Shells

I got this recipe on foodgawker but it's really a Giada recipe. It made a ton of food and we were eating it all week. I might have used just 1 egg, but I can't remember. I also used a jar of arrabbiata sauce instead of making my own. Served it with some green salad and probably some bread.

Ingredients:
1 box jumbo pasta shells
3 tablespoons extra-virgin olive oil
1 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 package frozen artichokes, thawed and coarsely chopped
1 (15-oz) container ricotta cheese
3/4 cup grated Parmesan cheese
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
5 cups Arrabbiata Sauce
1 1/2 cups grated mozzarella

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. Drain the shells and set aside. I had to do this in batches.

Meanwhile, in a large 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 browned 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, eggs, basil, parsley, and the remaining salt and pepper.

Cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of the Arrabbiata sauce. Take a shell in your hand and stuff it with the turkey/artichoke mixture, about 2 tablespoons per shell. Place the shell in the baking dish. Repeat with the remaining shells until the baking dish is full. Drizzle the remaining 4 cups of Arrabbiata sauce over the shells and then top with the mozzarella. At this point, you can freeze the shells for up to a month by covering the baking pan with plastic wrap then aluminum foil and placing it in the freezer.

Preheat the oven to 400 F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes for frozen shells or 20 minutes if you bake them immediately after prepping.