Mexican Turkey Stuffed Shells

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"Who says stuffed pasta shells have to be topped with Italian-style tomato sauce? These shells are stuffed with a mixture of ground turkey, onions, cilantro, garlic, cumin and ricotta, and topped with enchilada sauce and Monterey Jack cheese."
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Ingredients

1 h 40 m servings 407 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 45.9g
  • 15%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 703 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. In large bowl combine turkey, onions, cilantro, garlic, oregano, cumin and salt. Blend in ricotta. Stuff each uncooked shell with 1 heaping tablespoon of turkey mixture.
  2. In 2-quart oblong, glass baking dish, pour one can of enchilada sauce. Arrange shells in baking dish and dot any remaining turkey mixture over shells. Pour remaining can of enchilada sauce over shells and cover tightly with foil. Bake at 375 degrees F. 1 to 1-1/4 hours or until shells are tender. Sprinkle cheese over top. Re-cover and allow to stand 10 minutes.

Reviews

25
  1. 31 Ratings

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Most helpful positive review

My family loved this recipe! I was a little concerned about the shells not being open enough to stuff as so many of them were completely closed so I decided to to with manicotti pasta instead. I...

Most helpful critical review

This was unfortunately the poorest allrecipes.com recipe we've tried. I made it to the tee... I'm thinking the enchilada sauce with the pasta ~ not so good. My husband HATED it. So sorry... ca...

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My family loved this recipe! I was a little concerned about the shells not being open enough to stuff as so many of them were completely closed so I decided to to with manicotti pasta instead. I...

This was great!! A great alternaive to the italian shells. Original taste the only thing I did was instead of ricotta I added cottage cheese a southern substitute which we use for a lot of itali...

This dish turned out absolutely delicious! My husband has requested that I make this every week. I followed the recipe exact, the only thing I added was a taco packet and Mexican 4 cheese blend...

Relatively simple recipe. I was skeptical about using raw turkey and raw pasta shells, but they cooked up just fine. I cut the recipe in half. I used ground turkey breast. I subbed chives ...

I left out the cilantro and it was still wonderful

This was unfortunately the poorest allrecipes.com recipe we've tried. I made it to the tee... I'm thinking the enchilada sauce with the pasta ~ not so good. My husband HATED it. So sorry... ca...

Wow! I'm impressed! Even my kids, 2 and 6 liked it. I added black beans because I already had an open can and they were a perfect addition. I will definitely make this again, with the black bea...

These were OK. I thought the filling was a little bland.

These were so delicious and so easy to make! Great for left-over Turkey. Added a little extra ricotta to over-stuff the shells -- was very good.

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