Are you staring at a mountain of leftover Thanksgiving turkey and wondering how to transform it into something spectacular? Look no further! Our Leftover Thanksgiving Turkey Stuffed Shells are not just a delicious way to repurpose your holiday feast, but they also promise to delight your taste buds with every cheesy, savory bite. Imagine jumbo pasta shells generously filled with tender turkey and creamy cheeses, all smothered in rich marinara sauce and baked to perfection. This recipe is a cozy, comforting dish that will have your family coming back for seconds—and you won't believe how easy it is to whip up! Dive into this culinary adventure and discover how to turn your leftovers into a mouthwatering masterpiece!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 12 jumbo pasta shells
- 2 cups shredded leftover turkey
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 cup marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your stuffed shells cook evenly and thoroughly.
- In a large pot of salted boiling water, cook the jumbo pasta shells according to the package instructions until they are al dente. This usually takes about 8-10 minutes. Once cooked, drain the shells and set them aside to cool slightly.
- In a mixing bowl, combine the shredded leftover turkey, ricotta cheese, 1/2 cup of mozzarella cheese, 1/4 cup of parmesan cheese, Italian seasoning, salt, and pepper. Mix well until all ingredients are thoroughly combined.
- Spread 1/2 cup of marinara sauce evenly across the bottom of a 9x13 inch baking dish. This will prevent the stuffed shells from sticking and add flavor.
- Using a spoon, carefully stuff each cooked pasta shell with the turkey and cheese mixture. Place the stuffed shells seam-side up in the baking dish, arranging them in a single layer.
- Once all the shells are stuffed and in the baking dish, pour the remaining marinara sauce over the top of the shells, ensuring they are well covered. This will help keep them moist during baking.
- Sprinkle the remaining mozzarella and parmesan cheese over the top of the stuffed shells, creating a cheesy layer that will melt beautifully in the oven.
- Cover the baking dish with aluminum foil to prevent the cheese from browning too quickly. Bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Once cooked, remove the baking dish from the oven and let it sit for about 5 minutes before serving. This will help the filling set slightly and make it easier to serve.
- Garnish with additional grated parmesan cheese or fresh herbs, if desired. Serve warm and enjoy your delicious leftover Thanksgiving turkey stuffed shells!
Tips
- Cook the Pasta Al Dente: Make sure to cook your jumbo pasta shells just until al dente. This will help them hold their shape and prevent them from becoming mushy when baked.
- Mix It Up: Feel free to customize the filling! Add in some sautéed vegetables like spinach or mushrooms, or mix in different cheeses such as feta or goat cheese for a unique twist.
- Layering is Key: When spreading marinara sauce in the baking dish, don’t skimp! A good layer on the bottom helps prevent sticking and adds flavor to the shells.
- Cover with Foil: Keep the baking dish covered with aluminum foil for the first part of baking to ensure the cheese melts evenly without burning. Remove the foil towards the end for that golden, bubbly finish.
- Let it Rest: Allow the stuffed shells to sit for a few minutes after baking. This helps the filling set and makes serving easier—plus, it gives you a moment to enjoy the delicious aroma!
- Garnish for Flavor: Don’t forget to sprinkle fresh herbs or extra parmesan on top before serving. It adds a pop of color and an extra layer of flavor that elevates the dish.
Nutrition Facts
Calories: 540kcal
Carbohydrates: 44g
Protein: 43g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 80mg
