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Jumbo Shells Stuffed with Turkey
Submitted by:  Ann



" Delicious jumbo pasta shells stuffed with turkey or chicken, ricotta cheese and toasted pecans. One of my favorite pasta recipes, it's a perfect way to use up leftover turkey or chicken. Equally as good if you leave out the sherry! "
  • 1 cup seashell pasta
  • 2 cups cooked and cubed chicken
  • 1/2 cup chopped pecans
  • 4 tablespoons chopped fresh parsley
  • 1 egg
  • 1 cup ricotta cheese
  • 3 tablespoons grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1 pinch white pepper
  • 2 tablespoons butter
  • 1/4 cup shallots, minced
  • 3 tablespoons all-purpose flour
  • 1 1/4 cups chicken broth
  • 1/4 cup dry sherry
  • 1/2 teaspoon salt
  • 1 pinch white pepper
  • 1/2 cup shredded Gruyere cheese
  • 1/2 cup heavy whipping cream
  • 2 tablespoons grated Parmesan cheese

In a large pot with boiling salted water cook shell pasta until al dente. Drain.


Meanwhile, in a large bowl mix together the cubed turkey or chicken, pecans, parsley, egg, ricotta cheese, Parmesan cheese, salt, and pepper. Stuff cooked pasta with filling. Place in greased casserole dish.


In a small saucepan over medium heat melt the butter or margarine. Stir in the shallots and cook for one minute. Add the flour and cook for 2 minutes. Gradually add chicken broth and dry sherry. Cook over low heat stirring constantly until sauce thickens. Remove from heat. Stir in salt, white pepper, grated Gruyere or Swiss cheese and cream.


Spoon sauce over stuffed shell pasta. Sprinkle with grated Parmesan cheese.


Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes, or until heated through and bubbly. Place under broiler to lightly brown. Serve immediately.

Makes 6 servings


Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 510  
Protein 28g
Total Fat 34g
Sodium 808mg
Cholesterol 140mg
Carbohydrates 23g
Fiber 2g