Mexican Turkey Stuffed Shells

The Turkey Federation 0

"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."

Ingredients 1 h 40 m {{adjustedServings}} servings 407 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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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  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 25

  1. 31 Ratings


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 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 :)