Thanksgiving leftover stuffed shells.
- 1 (12 ounce) box jumbo pasta shells
- 2 cups cubed cooked turkey
- 1 1/2 cups leftover stuffing
- 1 (4 ounce) package cream cheese, softened
- 1/2 cup Parmesan cheese
- 1/3 cup mayonnaise
- 4 cups shredded mozzarella cheese
- 1 1/2 cups leftover turkey gravy
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.
- Place turkey and stuffing in food processor, and pulse until finely ground and combined. Place the ground turkey and stuffing mixture in the bowl of a stand mixer along with the cream cheese, Parmesan cheese, mayonnaise, and 2 cups of the mozzarella. Mix with paddle attachment on medium-low until well blended.
- Spread 1/2 cup of gravy on the bottom of the prepared dish. Stuff the pre-cooked pasta shells with the turkey mixture and place in the dish in tight rows. Top with the remaining gravy and the remaining 2 cups of mozzarella cheese.
- Bake, covered, for 45 minutes. Uncover and cook for an additional 10 minutes until top is browned and bubbly. Allow to cool for 5 minutes before serving.
- 1 - 6 ounce package of prepared instant stuffing mix can be used in place of leftover stuffing and 1 - 10.75 ounce can of cream of chicken soup can be used in place of leftover gravy.
I used rigatoni shells, chicken instead of turkey and cream of chicken soup instead of gravy. Stuffing the shells is a little trickier, but a teaspoon works well.