Chili Basil Turkey Stuffed Shells

Chili Basil Turkey Stuffed Shells are pure comfort with a twist. Classic pasta shells meet the bold flavors of a Thai inspired turkey filling and a luscious coconut cream sauce. This is the perfect mash up for anyone craving something hearty but with an unexpected kick.

Ever since I first threw these together on a weeknight, my family gets excited whenever they spot this dish baking in the oven. There is always a sense of anticipation once the spicy aromatic smell fills the kitchen.

Ingredients

• Olive oil: Gives a golden sear to the turkey which helps with both flavor and texture use a good quality extra virgin oil for best results
• Ground turkey: Choose a blend with a bit of fat for juiciness avoid extra lean
• Garlic: Freshly minced garlic packs the best punch skip pre chopped jars for max flavor
• Ginger: Fresh ginger root grated on a microplane is essential for zingy undertones choose plump firm knobs
• Sambol chili paste: Adds both heat and complexity to the sauce look for jars with no added sugar for a clean taste
• Honey: Rounds out the spice with a touch of sweet local honey brings out the other aromatics
• Rice vinegar: A subtle tang that brightens up the turkey pick a natural unseasoned brand if you can
• Soy sauce: Delivers saltiness and depth try to find naturally brewed options
• Fish sauce: Adds the signature Thai umami pick the best bottle your budget allows
• Green beans: Chopped small for color and crunch choose fresh crisp beans with no brown spots
• Basil: Fresh basil absolutely makes this dish do not be tempted to skip it or substitute dried
• Pasta shells: Use large shells cooked just until al dente so they hold their shape during stuffing
• Coconut milk: Choose full fat coconut milk for maximum creaminess and flavor shake the can well before using
• Provolone cheese: Mild melts beautifully over the shells buy it in slices so you can tear and layer as needed

Step-by-Step Instructions

Brown the Turkey:

Heat a large frying pan with olive oil. Add the ground turkey and cook slowly over medium heat breaking it up with a spoon. Wait until the meat is no longer pink and starting to brown around the edges. This deepens the flavor of the whole dish.

Sauté Aromatics:

Toss in the minced garlic and grated ginger. Keep the heat medium low. Stir constantly for two minutes so the aromatics bloom without burning.

Build the Flavor:

Add the sambol chili paste honey rice vinegar soy sauce fish sauce and green beans. Stir the mixture and let it simmer for at least five minutes. This lets the sauces caramelize and the green beans soften slightly while keeping a bit of crunch.

Finish with Basil:

Remove the pan from the heat. Stir in the chopped basil. The leaves will wilt gently and infuse the filling with bright fresh flavor.

Stuff the Shells:

Once the turkey mixture is cool enough to touch fill each pasta shell generously with as much stuffing as will fit. Nestle them tightly together in a baking dish so they support each other and hold their shape while baking.

Make the Coconut Sauce:

In a measuring cup whisk together the coconut milk soy sauce and more sambol chili paste until fully combined.

Assemble and Top:

Rip up the provolone cheese slices by hand and scatter them evenly over the stuffed shells. Pour the coconut mixture over the shells so it comes about three quarters of the way up the sides.

Bake:

Slide the dish into a preheated oven at three hundred fifty degrees. Bake for twenty five minutes or until the cheese is melted the sauce is bubbling and the edges of the shells are just starting to brown.

Rest and Serve:

Remove the dish from the oven and let it cool for five minutes before serving. This helps everything set so the shells hold together when plated.

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To me the biggest star here is the fresh basil I have memories of my mom always tucking big basil leaves into everything stuffed since the intense flavor always lifts up the dish and makes it taste fresher than ever The basil in this recipe does exactly that

Storage Tips

Let the shells cool to room temperature before covering with foil or placing in an airtight container. They keep in the fridge up to three days and taste fantastic reheated. For longer storage these stuffed shells freeze very well. Make sure to wrap tightly and defrost overnight in the fridge before reheating gently in the oven.

Ingredient Substitutions

No ground turkey around You can use ground chicken or even pork for a richer flavor. The provolone cheese can be swapped for mozzarella or Monterey Jack if you prefer. If you need dairy free skip the cheese topping and add a sprinkle of nutritional yeast before serving.

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Serving Suggestions

This rich dish pairs well with crisp green salads or steamed broccoli. If you want to stretch the meal for more people serve with extra rice or garlic bread to soak up the coconut chili sauce. I have even topped the shells with extra fresh basil leaves for a burst of color and aroma.

Cultural Mash Up

This recipe truly brings together different culinary worlds. Pasta shells are classic Italian comfort while the turkey filling has all the bold complexity of Thai food. The coconut cream sauce is what unites the two for a totally new yet nostalgic flavor combination.

Recipe FAQs

→ Can ground chicken be used instead of turkey?

Yes, ground chicken can substitute for turkey and will still complement the chili basil flavors well.

→ What pasta shells work best for stuffing?

Jumbo pasta shells are ideal since they hold the turkey mixture firmly and bake evenly in the sauce.

→ Is provolone cheese essential?

Provolone melts smoothly, but mozzarella or Monterey Jack can be used for a similar creamy texture.

→ How spicy is the turkey filling?

The sambol chili paste gives moderate heat, but you can adjust the amount to make it milder or spicier.

→ Can this dish be prepared ahead?

Yes, assemble the shells and refrigerate overnight, then bake before serving for easy entertaining.