Recipe by The Turkey Federation
"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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fresh cilantro, chopped
nonfat ricotta cheese
jumbo pasta shells
2 (10 ounce) cans
mild enchilada sauce
shredded reduced-calorie Monterey Jack cheese
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!
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... can't think of a redeeming feature, except it WAS easy. Maybe if rolled the turkey mixture in Bell Peppers and baked. (?)
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!!
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 :)
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.
I left out the cilantro and it was still wonderful
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.
These were OK. I thought the filling was a little bland.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Turkey Stuffed Shells
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 116
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
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