Preparation

• Lightly oil a large rimmed baking sheet.
• Bring a large pot of well-salted water to a boil, and cook the shells according to package directions until al dente. Drain and rinse with cold water until cool. Transfer the shells to the baking sheet in a single layer, and set aside.
• Position a rack in the center of the oven and heat to 375°F.
• In a large bowl, mix the ricotta, 1 cup of the mozzarella, the pine nuts, 1/2 cup of the arugula, 1/4 cup of the Parmigiano, the currants, garlic, egg, pepper flakes, and 3/4 tsp. salt until well combined. Gently fold in the turkey. Season to taste with salt and pepper flakes.
• Lightly oil the bottom and sides of a 9×13-inch baking dish. Spread 1 cup of the marinara over the bottom of the baking dish. Fill each shell with 2 Tbs. of the filling (you will not use all of the shells), and transfer to the baking dish, arranging as many shells, open side up, in a single layer as comfortably fit. Spread 1-1/2 cups of the sauce evenly over the shells. Add the remaining filled shells on top, nestling them into any gaps. Spread 1/2 cup of the sauce over these shells. Top with 2 cups of the remaining mozzarella and the remaining 2 Tbs. Parmigiano.
• 轻石油的一边一块锡箔enou大gh to cover the dish. Cover the shells with the oiled side of the foil, and bake until the cheese melts and the sauce is bubbling, about 35 minutes. Remove the foil, turn the oven to broil, and broil until the cheese begins to brown, 3 to 4 minutes. Cool for 10 minutes, and garnish with the remaining 2 Tbs. of arugula. Heat the remaining sauce, and pass at the table.