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Chili Basil Turkey Stuffed Shells
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5 from 3 votes

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 minutes
Cook Time1 hour
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.