Chipotle Cheese Turkey Shell Pasta Bake

• 12 oz turkey meatballs, cooked and diced
• 16 oz jumbo pasta shells, cooked
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 can (14.5 oz) diced tomatoes
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup milk
• 2 tbsp chipotle chili pepper in adobo sauce, finely chopped
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt to taste
• Green onions for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix diced turkey, black beans, corn, and diced tomatoes.
3. 3 In a separate bowl, combine sour cream, milk, cheeses, chipotle, cumin, and smoked paprika until smooth.
4. 4 Stuff each pasta shell with the turkey mixture and place in a greased 9x13 inch baking dish.
5. 5 Pour the cheese sauce over the stuffed shells.
6. 6 Bake for 35 minutes, or until bubbly and golden.
7. 7 Garnish with green onions before serving.

Equipment

• 9x13 inch baking dish
• Baking sheet
• Mixing bowls

Variations

• Substitute ground turkey for the meatballs for a quicker prep.
• Add diced bell peppers for extra crunch.

Substitutions

• Use chicken or beef instead of turkey for a different flavor.
• Substitute Greek yogurt for sour cream for a tangier taste.

Pairings

• Steamed broccoli
• Garlic bread

Nutrition

Tips

• For extra flavor, sauté the diced turkey in a skillet before mixing.
• Let the bake rest for 5 minutes before serving for easier serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven.

Serving Suggestions

• Serve with a fresh green salad.
• Pairs well with warm cornbread.

FAQ