Turn part of that leftover turkey into a delicious pasta dish good enough for company. It’s quick and easy to put together. To save time, I avoid chopping onions by using dehydrated onions; I also use store-bought bottled spaghetti sauce. Of course, if you have homemade sauce in your freezer, the dish will be even better. This dish will undoubtedly become a family favorite; you may want to make extra for the freezer.
Turkey Stuffed Shells
1 12 oz. package Jumbo pasta shells
2 to 3 cups roast turkey
2 cups ricotta cheese
2 tablespoons dehydrated onion flakes, or 1/2 cup finely chopped onion
1 cup grated Parmesan cheese
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 10 oz. package frozen broccoli, or spinach, or artichoke hearts
1 28 oz. can spaghetti sauce, your favorite brand
1 cup freshly grated Parmesan cheese
Cook the shells in boiling salted water until they are almost done; 5-7 minutes. Drain and rinse with cold water; set aside.
Filling: Pulse the turkey in the food processor until it is chopped; make sure you don't puree it. Add the remaining filling ingredients and mix well. (If you are using frozen spinach, press the thawed spinach in a strainer to remove the excess moisture)
Stuff each of the shells with the turkey filling and arrange them in a 9 x 13" casserole dish that has been sprayed with non-stick spray. Pour the spaghetti sauce over all and sprinkle with the Parmesan cheese. Bake in a preheated 350° oven for 30-45 minutes or until bubbly.
Note: this can be made two days ahead and kept in the refrigerator; it can also be made up to two months ahead, wrapped tightly, and frozen.
Amount Per Serving
Calories 355 Calories from Fat 138
Percent Total Calories From:
Fat 39% Protein 25% Carb. 36%
Nutrient Amount per
Total Fat 15 g
Saturated Fat 8 g
Cholesterol 82 mg
Sodium 870 mg
Total Carbohydrate 32 g
Dietary Fiber 2 g
Sugars 4 g
Protein 22 g
Vitamin A 27% Vitamin C 42% Calcium 0% Iron 8%