from the kitchen of Treva Key

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.