Turkey and Ricotta Stuffed Shells in Tomato Sauce are the perfect way to repurpose and transform leftover Turkey or Chicken. The Shredded Turkey combined with Italian seasonings, mozzarella, and ricotta is creamy and cheesy and delicious. Stuffed in shells and topped with a simple tomato sauce and more melty mozzarella and nutty parmesan, it’s a perfect dish that the family will love! Make and eat or even freeze for later.
I’m always looking to find easy ways to prepare dinner. And what’s easier than preparing a bunch of roasted chicken breasts and then using them in a variety of easy and different dinners. The trick is making sure that the flavors are different and exciting. These Stuffed Ricotta Shells are perfect for doing just that!
This dish is also a fantastic way to use leftover Turkey from Thanksgiving or Christmas! Simply shred the leftover meat, add it to the stuffing, and that’s it!
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PREP-AHEAD TO MAKE YOUR RICOTTA STUFFED SHELL COOKING KIT
For this recipe, there is very little that you need to prep ahead, unless you are preparing the entire casserole and baking it later. I have made that assumption, but if you are immediately cooking, the instructions are to simply move it right into the oven.For this recipe, the intent is to use either leftovers, a store bought rotisserie chicken, or use chicken that you have roasted ahead for several meals.
So, the first step is to prepare the already cooked turkey or chicken by shredding it using either your fingers (I think the easiest way) or using 2 forks.
In a large mixing bowl, add all Filling ingredients except the shredded turkey and combine together. Once mixed thoroughly, add the turkey and fold in.
Cook the Jumbo Pasta Shells to al dente (not fully cooked). The shells will finish cooking in the oven. When the shells are done boiling, strain them and run cool water over them to stop the cooking.
To a 9×11 Casserole Dish (3 Quart Dish) add a small amount of the tomato sauce from the whole tomatoes, just enough to cover the bottom of the pan. Spread the sauce around. Sprinkle a pinch of Italian Seasoning all over.
Make the Tomato Sauce by emptying the whole tomatoes and remaining tomato sauce into a bowl. Crush the whole tomatoes using a fork or just your hands/fingers. Add 1 tsp Italian Seasoning, 1 tsp minced garlic, 1/2 tsp salt, 1/2 tsp ground pepper.
Stuff each of the pasta shells with some of the Turkey Ricotta filling. You want to try to get 15-16 shells stuffed (you probably will not have dish space or filling for more than this), so do not over-stuff, as you can always go back and add more stuffing. Also, I like to stuff first, then layer into the dish. It’s easier to go back and re-stuff before adding to the sauce.
Once you have them all stuffed, start layering them in row by row starting with the short end of the dish and going across.
Pour the tomato sauce over the shells, then sprinkle half of the Parmesan Cheese on top evenly. Next sprinkle the Mozzarella evenly over top and the remaining parmesan cheese on top of that.
COOK YOUR RICOTTA STUFFED SHELLS
Bake in a Preheated 350 F degree oven for 45 minutes.
Serve & ENJOY!
😍 Carrie
Turkey and Ricotta Stuffed Shells in Tomato Sauce
Turkey Ricotta Stuffed Shells in Tomato Sauce are the perfect way to repurpose and transform leftover Turkey or Chicken. The Shredded Turkey, Italian seasonings, mozzarella, and ricotta are stuffed in shells and topped with a simple tomato sauce and more melty mozzarella and nutty parmesan, it's a perfect dish that the family will love!
Ingredients
Shells and Filling
- 15 oz Whole Milk Ricotta Cheese
- 1/2 cup Shredded Mozzarella Cheese
- 2 cups Shredded Turkey or Chicken
- 2 tsp Garlic, Minced
- 3 tsp Italian Seasoning
- 1 tsp Salt
- 1 tsp Ground Black Pepper
Sauce and Topping
- 28 oz Whole Peeled Tomatoes
- 1 tsp Garlic, Minced
- 1 1/2 tsp Italian Seasoning
- 1/2 tsp Salt
- 1/2 tsp Ground Black Pepper
- 1 cup Mozzarella
- 1/4 cup Grated Parmesan Cheese
Instructions
Prep Ahead to Make your Kit
-
Shred Turkey or chicken with fingers or using 2 forks.
-
In a large mixing bowl, add all Filling ingredients except the shredded turkey and combine together.
-
Once mixed thoroughly, add the turkey and fold in.
-
Cook the Jumbo Pasta Shells to al dente (not fully cooked). The shells will finish cooking in the oven. When the shells are done boiling, strain them and run cool water over them to stop the cooking.
-
To a 9x11 Casserole Dish (3 Quart Dish) add a small amount of the tomato sauce from the whole tomatoes, just enough to cover the bottom of the pan. Spread the sauce around. Sprinkle a pinch of Italian Seasoning all over.
-
Make the Tomato Sauce by emptying the whole tomatoes and remaining tomato sauce into a bowl. Crush the whole tomatoes using a fork or just your hands/fingers. Add 1 tsp Italian Seasoning, 1 tsp minced garlic, 1/2 tsp salt, 1/2 tsp ground pepper.
-
Stuff each of the pasta shells with some of the Turkey Ricotta filling. You want to try to get 15-16 shells stuffed (you probably will not have dish space or filling for more than this), so do not over-stuff, as you can always go back and add more stuffing. Also, I like to stuff first, then layer into the dish. It's easier to go back and re-stuff before adding to the sauce.
-
Once you have them all stuffed, start layering them in row by row starting with the short end of the dish and going across.
-
Pour the tomato sauce over the shells, then sprinkle half of the Parmesan Cheese on top evenly. Next sprinkle the Mozzarella evenly over top and the remaining parmesan cheese on top of that.
Cook your Turkey Ricotta Stuffed Shells
-
Bake in a Preheated 350 F degree oven for 45 minutes.
-
Serve and enjoy!
