Rating: 3.95 stars
21 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

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!

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

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  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

  • In a large bowl, mix turkey, pecans, parsley, egg, ricotta cheese, Parmesan cheese, salt, and white pepper. Stuff cooked shells with the mixture. Place shells in the prepared baking dish.

  • Melt butter in a medium saucepan over medium heat. Stir in shallots, and cook about 1 minute. Mix in flour, and cook about 2 minutes, stirring constantly. Gradually mix in chicken broth and sherry. Stir constantly until thickened. Stir in salt, white pepper, Gruyere cheese, and heavy whipping cream. Spoon over stuffed shells, and sprinkle with 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.

Nutrition Facts

486 calories; protein 26.9g; carbohydrates 34.8g; fat 25.9g; cholesterol 117.4mg; sodium 725mg. Full Nutrition
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Reviews (19)

Most helpful positive review

Rating: 4 stars
10/07/2002
Excellent base recipe! I did some substitutions to cut calories a little. Instead of the white sauce I used a vodka marinara. I also used lean-ground italian-style turkey. The filling was wonderful! Read More
(18)

Most helpful critical review

Rating: 3 stars
10/30/2008
Just ok. We didn't save the leftovers. Not a lot of flavor. Looks like it should taste fabulous but it just doesn't. I made exactly as written except added a bit of garlic. Read More
(3)
21 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
10/07/2002
Excellent base recipe! I did some substitutions to cut calories a little. Instead of the white sauce I used a vodka marinara. I also used lean-ground italian-style turkey. The filling was wonderful! Read More
(18)
Rating: 4 stars
07/23/2003
The shells tasted great but I had some trouble getting the sauce the correct consistency. I will try again. Read More
(8)
Rating: 4 stars
12/24/2004
I was pleased with this. It was fairly easy you just need to pre-plan a little. I thought the filling was very tasty; the pecans were a great additon. I skipped the sherry and used a good swiss instead of the gruyere. I used milk instead of the whipping cream in a effort to scale down on the calories. Read More
(5)
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Rating: 4 stars
10/06/2003
My husband and I found this very tasty but since we do not like the strong taste of sherry we substituted dry white wine and added chopped spinach to the mixture. I also found it helpful to cut back on the shallots. Very good! Read More
(5)
Rating: 5 stars
10/06/2003
Excellent rich and creamy. I used the long tubular pasta instead of the shells. Read More
(4)
Rating: 4 stars
10/07/2002
This was a perfect recipe for my leftover turkey. It was very good and I really loved the sauce!!! Read More
(3)
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Rating: 3 stars
10/30/2008
Just ok. We didn't save the leftovers. Not a lot of flavor. Looks like it should taste fabulous but it just doesn't. I made exactly as written except added a bit of garlic. Read More
(3)
Rating: 5 stars
10/07/2002
Yum:)! Very rich and creamy! The the toasted pecans compliment the rest of the dish very well! Read More
(3)
Rating: 4 stars
07/25/2005
My sisters and I made this for a special birthday dinner. Although we were quite pleased we'll do some minor tweaking next time (a little more cheese here a wee bit less sherry there). Our unanimous complaint?This dish deserves a far more special sounding name! Read More
(2)