Chili Basil Turkey Stuffed Shells

Chili Basil Turkey Stuffed Shells

The way my creative brain works is that I get a craving for something, but it is usually pretty vague. This time it was stuffed shells but I had no idea what I wanted to put in them. I was running through some options, and at first I was leaning towards Thai green curry. I decided using a chili basil sauce would fit better in the pasta shells. I was originally planning to not add cheese, but at the last minute I realized provolone would be a great match and I am glad I added it.

Turkey, garlic, ginger, sambol, honey, soy sauce, fish sauce, and green beans. A few minutes later, tons of basil.

Then you stuff those shells!

The sauce was coconut milk, soy sauce, and more chili paste. Don’t overdo it with the provolone! A light touch was just right.

These came out so good! Really unique flavors and just enough heat.

The slight smokey notes in the provolone paired so well and added a great layer of creaminess to the coconut milk sauce.

Chili Basil Turkey Stuffed Shells

Pasta shells stuffed with a Thai inspired chili basil turkey mixture and cooked in a coconut cream sauce
Prep Time15 mins
Cook Time1 hr
Course: Main Course
Cuisine: American, Italian, Thai
Keyword: Mash-Up, Spicy, stuffed
Servings: 3 people

Ingredients

  • olive oil
  • 1 pound ground turkey
  • 3 cloves garlic minced
  • 2 inches ginger grated
  • 1/4 cup sambol chili paste
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 cup chopped green beans
  • 1 cup chopped basil (about a bunch)
  • 16 pasta shells cooked al dente
  • 1 can coconut milk
  • 2 tablespoons soy sauce
  • 2 tablespoons sambol chili paste
  • 3 slices provolone cheese

Instructions

  • Heat a large frying pan with olive oil and add in the turkey. Cook until cooked through and starting to brown.
  • Add in the garlic and ginger and cook for 2 minutes. Add in the chili paste, honey, vinegar, soy sauce, fish sauce, and green beans. Cook for about 5 minutes, stirring often. Stir in the basil and remove from heat.
  • Preheat oven to 350.
  • Once the turkey mixture is cooled a bit, fill the shells with as much of the turkey mixture as you can fit. Place the finished shells into a baking dish so they fight tightly.
  • Mix the coconut milk, soy sauce, and chili paste in a measuring cup and stir to combine.
  • Rip up the provolone slices and top the shells evenly with it. Pour the coconut mixture over the shells until it is 3/4 of the way up.
  • Bake for 25 minutes until the cheese is melted, the sauce is bubbling, and the edges are starting to brown. Allow to cool for 5 minutes before serving.

One Comment

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.