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    You are in: Home / Recipes / Mexican Stuffed Shells Recipe
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    Mexican Stuffed Shells

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    Chef Dan 74's Note:

    These shells have that "zing" that will keep them coming back for more. This is my favorite dish to make as well as eat. Easy to do and well worth it.

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    Serves: 6-8



    Units: US | Metric


    1. 1
      First brown your turkey meat and start boiling your jumbo shells, they should be done in about ten minutes.
    2. 2
      While that is cooking, in a large bowl add your tomato sauce and picante sauce mix well, and layer bottom of 13x9-inch baking dish with just enough to cover bottom save rest for shells.
    3. 3
      When meat is done, drain, and add chiles, onion, half of ricotta cheese or more if you like it really cheesy, 1/2 cup on fried onions, and 1/2 cup of your tomato sauce mixture. Stir well on no heat and set aside.
    4. 4
      When shells are done drain and rinse.
    5. 5
      Now your ready to fill as many shells as you can with mixture. Arrange in baking pan, top each with more of your sauce mixture and a pinch of shredded cheese on each. You may need another pan depending on how big you stuff shells.
    6. 6
      Cover with foil and bake at 325°F for 25 minutes, then if desired sprinkle some more crunched up fried onions and more shredded cheese. Bake uncovered for 5 more minutes.

    Ratings & Reviews:


    Nutritional Facts for Mexican Stuffed Shells

    Serving Size: 1 (424 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 694.7
    Calories from Fat 209
    Total Fat 23.3 g
    Saturated Fat 11.7 g
    Cholesterol 117.2 mg
    Sodium 1611.0 mg
    Total Carbohydrate 82.8 g
    Dietary Fiber 7.1 g
    Sugars 14.6 g
    Protein 40.6 g

    The following items or measurements are not included:

    French-fried onions

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