How to make it

  • Heat oven to 350 degrees F.
  • In a large skillet or saute pan, heat the oil over medium heat. Add the turkey and saute, using a spoon to break it up into small pieces. Cook until the turkey looses its pink color, then add the onion and carrot. Continue to cook until the vegetables are tender, about 5 - 7 minutes.
  • Combine the flour, oregano, salt, pepper and red pepper flakes in a small bowl. Sprinkle over the turkey mixture and stir to incorporate it well. Stir in the wine; cook until thickened. Simmer over low heat for about 4 minutes, stirring occasionally. Remove from heat and add 1/2 of the Parmesan cheese and the ricotta cheese. Stir until blended. Let the mixture cool.
  • When cool enough to handle, stuff each shell with approximately 2 heaping tablespoons of the turkey mixture. Pour 1 cup of the marinara sauce into the bottom of a baking dish, spreading it evenly. Arrange the shells over the sauce; spoon the remaining sauce over the top. Cover with foil and bake for 30 minutes, or until hot. Remove the cover and sprinkle with remaining Parmesan cheese. Continue to bake 5 minutes longer.
  • *Cooks Note: when cooking jumbo pasta shells, cook more then specified in the recipe to all for breakage. You want to use as whole a shell as possible. I cook 18 to get 12 good ones.

Reviews & Comments 1

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    " It was excellent "
    tablescape ate it and said...
    Mmm I love stuffed jumbo shells. So good. I still have some turkey left from the holidays. A perfect way to use it. Thanks.
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