|
JUMBO SHELLS STUFFED WITH TURKEY
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! Makes 6 servings Printed from PastaRecipe.com
1 (8 ounce) package jumbo sea shell pasta 1 1/2 cups cooked, cubed turkey or chicken 1/2 cup coarsely chopped pecans 4 tablespoons chopped fresh parsley 1 egg 1 cup ricotta cheese 3 tablespoons grated Parmesan cheese 1/2 teaspoon salt white pepper to taste 2 tablespoons butter or margarine 1/4 cup minced shallots 3 tablespoons all-purpose flour 1 1/4 cups chicken broth 1/4 cup dry sherry 1/2 teaspoon salt white pepper to taste 1/2 cup grated Gruyere or Swiss cheese 1/2 cup heavy cream grated Parmesan cheese
Directions 1 In a large pot with boiling salted water cook shell pasta until al dente. Drain. 2 Meanwhile, in a large bowl mix together the cubed turkey or chicken, pecans, parsley, egg, ricotta cheese, Parmesan cheese, salt, and pepper. Stuff cooked pasta with filling. Place in greased casserole dish. 3 In a small saucepan over medium heat melt the butter or margarine. Stir in the shallots and cook for one minute. Add the flour and cook for 2 minutes. Gradually add chicken broth and dry sherry. Cook over low heat stirring constantly until sauce thickens. 4 Spoon sauce over stuffed shell pasta. Sprinkle with grated Parmesan cheese. 5 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. |
|
|