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Recipe for Turkey Stuffed Shells


Turn part of that leftover turkey into a delicious pasta dish good enough for company. Its 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


12 Servings
width="307"
1 12 oz. package Jumbo pasta shells

Filling
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
2 eggs
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
Serving
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%


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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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