I have always favored using ‘conchiglioni’ pasta, the name derives from the Italian word meaning ‘seashells’. Their shape, size and consistency are the perfect vessel for bold, rich fillings and flavorful sauces. Baked pastas, or ‘pastas al forno’ as they are called in Italy, date back to the Renaissance when they were being served at the banquets of nobles.
Over the years, I have stuffed jumbo pasta shells with just about every imaginable filling I could conjure up. To say the least, I love this kind of meal.
Since we are just past ‘turkey season’ and if you are someone who enjoys that festive meal … here’s a new spin on it. Turkey, stuffing, sweet potatoes and gravy all tucked into some pasta shells.
Without a doubt, these shells were even better than I had expected and this recipe made enough that I froze some for another meal. What’s not to like about that?
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- 18 jumbo pasta shells
- 454 gm ground, lean turkey
- 3/4 tsp sage leaves
- 1/4 tsp dried thyme
- 1 tsp dried summer savory
- 1/2 tsp salt
- 1/4 tsp pepper
- 100 gm mozzarella cheese, grated
- 1 cup cooked, leftover stuffing
- 4 green onions
- 1 cup sweet potatoes, cooked & mashed
- 1/4 tsp chili powder, optional
- 2 cups turkey gravy, divided
- 50 gm Parmesan cheese, grated
- Cranberry Sauce for serving
Ingredients
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- Cook pasta shells according to package directions for al dente. Drain & set aside.
- In a large saucepan, scramble-fry ground turkey with spices until no longer pink.
- Preheat oven to 350 F.
- In a large bowl, combine mozzarella cheese, turkey, stuffing & green onions. In a small bowl, Stir sweet potatoes with chili powder.
- Fill each pasta shell with 2 Tbsp stuffing mixture & 2 tsp sweet potato mixture. Combine 1 cup of gravy with any remaining filling & spread on the bottom of a 13" x 9" baking dish. Place filled shells overtop, drizzle with remaining gravy & sprinkle with Parmesan cheese.
- Bake, covered for 15-20 minutes or until heated through. Serve with cranberry sauce if you wish.