thanksgiving leftover stuffed shells

Ingredients

• Servings: 6
• 18 jumbo pasta shells
• 1 1/2 tablespoons all-purpose flour
• 3 tablespoons turkey broth
• 2 cups turkey gravy
• 1/4 cup dry
• 1/2 cup turkey broth
• 1 1/2 cups shredded cooked turkey
• 1 cup prepared stuffing
• 1 cup ricotta cheese
• 1/2 cup finely shredded swiss cheese
• 1/4 cup grated parmesan cheese
• 1 1/2 cups shredded mozzarella cheese, divided
• 1 extra large egg, beaten
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of salted water to a boil. cook shell pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. drain.
• whisk flour into 3 tablespoons of turkey broth in a bowl until the mixture is smooth and free of lumps; transfer to a saucepan. whisk turkey gravy, , and 1/2 cup turkey broth into the flour mixture and bring to a boil; reduce heat to medium and cook until thick, about 5 minutes, whisking constantly. remove from heat.
• process turkey and stuffing in a food processor until finely ground, about 1 minute. add ricotta cheese, swiss cheese, parmesan cheese, and 1/2 cup mozzarella cheese to the food processor and blend until filling is thoroughly combined, about 1 more minute. add egg and pulse 1 or 2 times to combine. transfer turkey and cheese filling to a bowl and gently stir in 1/2 cup more mozzarella cheese and chopped parsley.
• pour about 1/4 of the turkey gravy mixture into the bottom of a 9x13-inch baking dish and swirl to coat the bottom. stuff shells with about 1 1/2 tablespoons of the turkey filling and arrange in the baking dish. pour remaining turkey gravy over the shells and sprinkle remaining 1/2 cup mozzarella cheese over the gravy. cover the baking dish tightly with aluminum foil.
• bake in the preheated oven until the filling is set, the casserole is bubbling, and the cheese topping has melted, about 45 minutes.