Mexican Turkey Stuffed Shells Recipe -

Mexican Turkey Stuffed Shells

Recipe by  

"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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Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 15 mins

    1 hr 40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2003

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 made a pastry bag with a zip lok bag which made filling the tubular pasta very easy. Because I was dealing with a larger pasta I assumed that the manicotti would require more liquid, which, as it turned out, certainly did. I used 2 l9oz cans and one l0oz. can of enchilada sauce. I also used two small jars of mild green chopped chilies in the meat mixture and for an extra kick, I sprinkled a combo of shredded cheddar and pepper jak cheese over the pasta. Yum!

Most Helpful Critical Review
Sep 16, 2003

This was unfortunately the poorest 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... can't think of a redeeming feature, except it WAS easy. Maybe if rolled the turkey mixture in Bell Peppers and baked. (?)


31 Ratings

Nov 14, 2005

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 italian dishes, and I added green medium enchilada sauce. This was very easy to prepare. I highly recommend it!!

Aug 19, 2005

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. Thanks for posting this - I have now learned a new way to create baked pasta dishes. I used the same recipe technique to make manicotti with traditional spaghetti sauce and ground beef, and also made a chicken cacciatore recipe. (I never knew you could bake noodles in the oven without cooking them first!) I am thrilled :)

May 06, 2004

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 since we don't like cilantro. Used hot enchilada sauce -- spicy! Used lowfat ricotta since the store didn't have nonfat. I assembled the shells the night before so I could get dinner on the table sooner with less rushing after work. Only baked about 45-50 minutes.

Aug 29, 2002

I left out the cilantro and it was still wonderful

Aug 29, 2002

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 beans. Very flavorful.

Jun 06, 2006

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


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  • Calories
  • 407 kcal
  • 20%
  • Carbohydrates
  • 45.9 g
  • 15%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 25.9 g
  • 52%
  • Sodium
  • 703 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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