Description
A delicious way to use up leftover turkey in hearty stuffed pasta shells, packed with flavors and perfect for the whole family.
Ingredients
Scale
- 20 jumbo pasta shells
- 2 cups cooked turkey, shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup cranberry sauce
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cook jumbo pasta shells according to package directions; drain and set aside.
- In a mixing bowl, combine shredded turkey, ricotta cheese, garlic powder, onion powder, salt, and pepper.
- Stuff each pasta shell with the turkey mixture.
- Spread half of the cranberry sauce on the bottom of a baking dish.
- Place the stuffed shells in the dish and top with the remaining cranberry sauce.
- Sprinkle mozzarella and Parmesan cheese on top.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for an additional 10 minutes, or until cheese is bubbly.
- Garnish with fresh parsley before serving.
Notes
Make sure not to overcook the pasta shells; they should be firm enough to hold the filling without breaking. You can prepare and stuff the shells a day ahead and keep them in the fridge for baking later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Thanksgiving, turkey, stuffed shells, pasta, leftovers