THE RECIPE JOURNAL · Main Course
Mexican-Inspired Turkey Stuffed Shells
These turkey stuffed shells bring a flavorful twist to a classic comfort dish with zesty Mexican-inspired spices and gooey melted cheese. They’re perfect for a cozy weeknight dinner that’s both satisfying and easy to make.
FROM THE KITCHEN • Mexican-Inspired Turkey Stuffed Shells
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing a large pot of salted water to a boil. Add the pasta shells and cook them until they’re tender but still have a bit of bite, about 12 minutes. Drain the shells and set them aside. While the pasta cooks, preheat your oven to 350°F (175°C).
02
Step 2
Next, in a large pan, combine the ground turkey, chopped green chiles, water, and taco seasoning. Cook everything together over medium heat, stirring occasionally, until the turkey is fully cooked and most of the liquid has evaporated, which should take about 8 to 10 minutes. Once done, take the pan off the heat.
03
Step 3
Spread a layer of salsa in the bottom of a 9x13-inch baking dish. Carefully stuff each cooked pasta shell with the turkey mixture and place them on top of the salsa. Sprinkle shredded Cheddar cheese over the stuffed shells, then cover the dish with foil.
04
Step 4
Bake everything in the oven for about 30 minutes, or until the cheese is melted and bubbling. Let it cool for a few minutes before serving.
Why you’ll love it
This dish brings together bold Mexican flavors with the comforting texture of pasta. It's a great way to enjoy a healthy protein like turkey while still feeling indulgent. Plus, it’s colorful and satisfying for the whole family.
How to serve
Serve with a side of fresh guacamole or a simple green salad with lime vinaigrette. A dollop of sour cream or a sprinkle of chopped cilantro on top adds a nice touch. Warm tortillas on the side can also help soak up any extra sauce.
Storage & leftovers
Allow leftovers to cool completely before storing in an airtight container. They will keep well in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven to keep the shells from drying out, or microwave gently with a damp paper towel.
