Stuff-A-Roni with Cheese Sauce
Submitted by glennis
Jumbo pasta shells stuffed with seasoned turkey, celery, and cheese, baked in creamy cheddar sauce. Freezer-friendly comfort food.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsStuffed shells get a turkey twist.
Jumbo pasta shells cradle a savory filling of ground turkey, celery, and sharp cheddar, all nestled in a creamy cheese sauce that bubbles golden around the edges.
Make a double batch because these freeze like a dream.
Pull one out on a busy weeknight and dinner practically makes itself.
Kitchen Tips
- Don’t overcook the shells; they’ll finish in the oven and turn mushy if too soft
- A splash of white wine in the filling adds depth without being detectable
- Cover tightly with foil to prevent the tops from drying out
Ingredients
Directions
In bowl, combine filling ingredients; salt and pepper to taste In Saucepan, melt butter, add flour. Stir in broth and milk; cook until thickened, stirring frequently. Add remaining ingredients. Fill Stuff-a-roni. Cover bottom of 2 quart baking dish with 1 cup cheese sauce. Arrange filled stuff-a-roni in single layer in baking dish. Cover with remaining sauce. Cover dish with foil and bake at 375℉ (190℃). for one hour; or cover dish with waxed paper and microwave 30 minutes turning once.
Comments