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Turkey stuffed shells with pesto in a serving dish.
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4.60 from 15 votes

Turkey Stuffed Shells with Pesto

The filling is the star of this dish. Filled with tender turkey, cheese, herbs, and more, it's light and creamy, and delicious. Drizzled with pesto, this is a show-stopping dish that's easy to make and always impressive!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: baked pasta, leftover turkey, pasta, pesto, shells, smoked turkey, turkey, turkey stuffed shells with pesto
Servings: 4 servings
Calories: 646kcal
Author: Chef Jenn

Ingredients

  • 1/2 pound pasta shells about 20 shells
  • cooking spray
  • 2 cups turkey cubed small
  • 1 cup ricotta cheese
  • 1 egg
  • 1 cup mozzarella cheese shredded
  • 2 green onions white and green parts, sliced
  • 2 tablespoons parsley chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon lemon juice

For the topping

  • 1/3 cup Panko bread crumbs
  • 1/4 cup pecorino cheese shredded or grated, or Parmesan cheese
  • 2 tablespoons butter
  • 1/4 cup pesto

Instructions

  • Boil salted water in a large pot and cook the pasta shells until they are quite al dente. You want them still firm enough to hold their shape. Drain and cool the shells under cold running water when cooked, then set them aside.
  • Preheat your oven to 375-F and spray a casserole dish or 10-inch cast iron skillet with cooking spray.
  • Mix the turkey, ricotta, egg, green onion, garlic powder, parsley, lemon juice, crushed chili flakes, and mozzarella cheese in a large bowl.
  • Stuff the shells. Hold a pasta shell in one hand and scoop the filling with a spoon and fill each shell until it is quite filled and slightly mounded on the top.
  • Repeat with all the shells, laying them side-by-side in a single layer in the casserole dish.
  • Melt the butter and mix it with the Panko bread crumbs in a small bowl. Mix in the pecorino cheese.
  • Sprinkle the bread crumb-cheese mixture over the top of the shells and bake them in the preheated 375-F oven for about 30 minutes or until heated through.
  • Drizzle with pesto before serving, and enjoy!

Notes

  • You can make the shells and filling ahead of time to save some time. Cook the shells, then drain and cool them and package them in an airtight container in the fridge for up to 2 days. The filling can also be prepped ahead and time and refrigerated until you're ready to use it.
  • Don't omit the ricotta cheese - the pasta shells will finish cooking in the oven, but they need the moisture from the ricotta to do so.
  • No pecorino? You can use Parmesan cheese instead.
  • Use store-bought pesto to save a bit of time.
  • You can prep this entire meal ahead of time and bake it when ready.
  • Cover with foil if your topping starts to get too brown.

Nutrition

Serving: 5shells | Calories: 646kcal | Carbohydrates: 51g | Protein: 36g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 153mg | Sodium: 608mg | Potassium: 394mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1329IU | Vitamin C: 5mg | Calcium: 403mg | Iron: 2mg