If you’re looking to completely transform those Thanksgiving turkey leftovers, look no further than these cheesy buffalo turkey stuffed shells.
Because the turkey is already cooked, they’re pretty quick and easy to make, too.
Tender turkey meat, creamy ricotta and cream cheese, melted Monterey Jack, and spicy buffalo sauce stuffed inside jumbo pasta shells make a delicious Thanksgiving weekend dinner. You can also mix things up a little with this Thanksgiving turkey pasta recipe and make your own additions — think pasta sauce, salsas, different kinds of cheese, add a little sausage or stuffing. There are so many options, you’ll run out of leftovers in no time.
Cheesy Buffalo Turkey Stuffed Shells
Ingredients
- 2 cups leftover turkey, finely chopped
- 4 tablespoons butter
- 1 and 1/2 cups buffalo sauce, separated
- 2 tablespoons cream cheese
- 2 cups ricotta cheese
- Salt, to taste
- 1 package jumbo pasta shells
- 1 and 1/2 cups Monterey jack cheese, shredded
Instructions
- Chop up the turkey and warm in a large skillet. Set aside.
- Melt the butter in the same skillet and stir in one cup of the buffalo sauce. Add the turkey again and stir until well combined.
- Melt in the cream cheese and then remove from heat.
- Stir in the ricotta cheese. Add salt to taste.
- Meanwhile, boil the jumbo pasta shells according to package instructions to al dente.
- Drain and allow to cool.
- Stuff the ricotta and turkey mixture into the shells.
- Arrange the shells into a 9 x 13 baking pan.
- Top with 1/2 cup more buffalo sauce. Cover evenly with the shredded cheese.
- Bake at 350 degrees F for 18 minutes.
- If desired top with more buffalo sauce and enjoy immediately.
