Mexican Turkey Stuffed Shells


"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."


1 h 40 m servings 407 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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  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...

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 itali...

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...