As a baker and home cook, I always look for recipes that combine comfort, flavor, and a touch of creativity, and these Thanksgiving Stuffed Shells have quickly become a favorite in my kitchen. The first time I prepared them, the aroma of roasted vegetables, tender turkey bacon, and creamy cheese filling wafted through the house, instantly making it feel like the holiday season had arrived early. There’s something so satisfying about stuffing pasta shells with a hearty mixture that’s rich in flavor yet light enough to enjoy as a family dinner. Every bite tells a story of tradition, warmth, and a little culinary indulgence.
You’ll love this recipe because it takes the essence of Thanksgiving dinner—savory turkey bacon, chicken ham, roasted vegetables, and creamy cheese—and transforms it into a dish that’s fun to assemble, visually stunning, and irresistibly delicious. The shells are perfectly tender, and the filling is creamy, cheesy, and packed with the comforting flavors we all associate with holiday meals. Whether you’re serving a crowd or a small family gathering, this dish is guaranteed to bring smiles to the table.
One of the best things about this recipe is its versatility. You can adjust the filling to include your favorite vegetables or swap the cheeses based on what you have on hand. For a lighter version, you can reduce the cheese slightly or incorporate more roasted vegetables, while those seeking indulgence can add extra layers of creamy ricotta and mozzarella. It’s a recipe that works beautifully for dinner parties, meal prep, or even as a festive weeknight meal.
This dish is also surprisingly affordable. Using simple ingredients like jumbo pasta shells, ricotta cheese, shredded mozzarella, turkey bacon, chicken ham, and seasonal vegetables allows you to create a luxurious and hearty meal without stretching your budget. The ingredients are easy to find, and the assembly is straightforward, making it a stress-free recipe for both beginners and experienced cooks.
Ingredients for Thanksgiving Stuffed Shells:
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20 jumbo pasta shells
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1 cup ricotta cheese
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1 cup shredded mozzarella cheese
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½ cup grated Parmesan cheese
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6 slices turkey bacon, cooked and chopped
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½ cup chicken ham, diced
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1 cup roasted vegetables (such as butternut squash, carrots, or zucchini)
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2 cloves garlic, minced
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1 teaspoon dried Italian herbs
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Salt and pepper, to taste
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2 cups tomato sauce or marinara sauce
Preparing Thanksgiving Stuffed Shells is a joyful and satisfying process that brings together flavors and textures reminiscent of a festive holiday meal. The key to success is ensuring that every element—from the pasta shells to the creamy filling and the roasted vegetables—is cooked to perfection. Follow these step-by-step instructions, and you’ll have a crowd-pleasing dish in no time.
How to Prepare This Recipe
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Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of olive oil to prevent sticking. This ensures your shells bake evenly and are easy to serve.
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Cook the pasta shells according to package instructions until al dente. Drain them carefully and lay them flat on a baking sheet to prevent sticking. Using al dente pasta is essential because the shells will continue to cook in the oven while stuffed.
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Prepare the filling: In a medium bowl, combine the ricotta cheese, ½ cup shredded mozzarella, grated Parmesan, chopped turkey bacon, diced chicken ham, roasted vegetables, minced garlic, and dried Italian herbs. Mix until all ingredients are evenly distributed. Season with salt and pepper to taste. This mixture should be creamy but firm enough to hold its shape inside the shells.
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Stuff the shells: Using a spoon, gently fill each cooked pasta shell with the cheese and meat-vegetable mixture. Arrange the filled shells in the prepared baking dish in a single layer. Ensure that each shell is generously stuffed but not overflowing.
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Add the sauce: Pour the tomato or marinara sauce evenly over the stuffed shells, making sure each one is coated. The sauce keeps the shells moist and infuses additional flavor during baking.
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Top with cheese: Sprinkle the remaining shredded mozzarella over the top of the sauce. This will create a golden, bubbly layer once baked, adding both flavor and visual appeal.
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Bake the shells: Cover the dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes until the cheese on top is melted and lightly golden.
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Let it rest: Remove the baked shells from the oven and allow them to rest for 5 minutes before serving. This step helps the filling set slightly, making the shells easier to serve without losing the delicious stuffing.
Quick and Easy Tips
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To save time, you can prepare the filling a day ahead and refrigerate it.
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Use pre-roasted vegetables or leftover Thanksgiving vegetables for convenience.
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Jumbo pasta shells can be boiled in advance and kept in lightly oiled water to prevent sticking until ready to stuff.
Customizable Options
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Swap vegetables based on seasonality or personal preference, such as spinach, mushrooms, or bell peppers.
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For a richer flavor, mix in a little cream cheese or béchamel sauce with the ricotta.
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Add fresh herbs like parsley or basil just before serving for a burst of freshness.
Popular With Many People
These stuffed shells are always a hit at gatherings because they combine familiar Thanksgiving flavors in a fun, shareable format. Both kids and adults love the creamy, cheesy filling paired with savory turkey bacon and chicken ham. They also serve beautifully at potlucks, dinner parties, or holiday meals, offering a comforting alternative to traditional roasted turkey or casseroles.
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THANKSGIVING STUFFED SHELLS
These Thanksgiving Stuffed Shells combine all the flavors of a festive holiday meal into a fun, comforting pasta dish. Creamy ricotta, turkey bacon, chicken ham, and roasted vegetables fill tender jumbo shells, all baked in a rich tomato sauce and topped with melted mozzarella. Perfect for family dinners, potlucks, or holiday gatherings, this recipe is versatile, budget-friendly, and always a crowd-pleaser.
- Total Time: 1 hour
- Yield: 6 1x
Ingredients
- 20 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 6 slices turkey bacon, cooked and chopped
- ½ cup chicken ham, diced
- 1 cup roasted vegetables (butternut squash, carrots, zucchini, or your choice)
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Salt and pepper, to taste
- 2 cups tomato sauce or marinara sauce
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook pasta shells according to package instructions until al dente. Drain and lay flat on a baking sheet to prevent sticking.
- In a medium bowl, combine ricotta, ½ cup mozzarella, Parmesan, turkey bacon, chicken ham, roasted vegetables, garlic, and Italian herbs. Mix until even and season with salt and pepper.
- Spoon filling into each pasta shell and place in the prepared baking dish.
- Pour tomato sauce evenly over the stuffed shells.
- Sprinkle remaining mozzarella over the top.
- Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is golden and bubbly.
- Allow shells to rest for 5 minutes before serving.
Notes
Make ahead: Assemble a day in advance and refrigerate until ready to bake.
Freezer-friendly: Freeze unbaked shells in a foil-covered dish for up to 3 months.
Customization: Swap vegetables or cheeses as desired. Add fresh herbs before serving for extra flavor.
Prevent sticking: Lightly oil shells after boiling and place on a sheet pan before stuffing.
- Prep Time: 25
- Cook Time: 35
FAQs
1. Can I make these stuffed shells ahead of time?
Yes, you can assemble the stuffed shells a day in advance and store them covered in the refrigerator. Bake them just before serving, adding an extra 5–10 minutes to the baking time if they’re cold.
2. Can I freeze the stuffed shells?
Absolutely. Arrange the unbaked stuffed shells in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and follow the baking instructions, adding 10–15 minutes to the cooking time.
3. Can I use a different type of cheese?
Yes, you can substitute or combine cheeses. Options like fontina, gouda, or provolone work well and create a deliciously creamy filling. Just keep the overall quantity similar to maintain the right texture.
4. How do I prevent the shells from sticking together?
After boiling the pasta shells, rinse them under cold water and place them on a lightly oiled baking sheet. This keeps them separated and easier to stuff without tearing.
5. Can I make it vegetarian?
Yes, simply omit the turkey bacon and chicken ham and increase the amount of roasted vegetables. Adding mushrooms or spinach will keep the filling hearty and flavorful.