Updated on July 17th, 2025
Enchilada stuffed shells combine the best of two comfort food favorites into one easy dinner. Jumbo pasta shells are filled with a hearty mixture of seasoned ground turkey and refried beans, then smothered in enchilada sauce and melty Colby Jack cheese. Baked until bubbly and topped with fresh garnishes like green onions, tomatoes, or sour cream, this dish delivers bold flavor in every bite. It’s an easy recipe to double, making it a great option for feeding a crowd or prepping ahead.
Why this recipe works
- Two favorites in one: Combines pasta night and enchiladas into a fun, family-friendly dinner.
- Flavorful filling: The seasoned ground turkey and refried beans create a hearty, savory center.
- Layered with sauce and cheese: Enchilada sauce keeps the shells moist while melted cheese adds richness.
- Easily adaptable: Can be made with ground beef instead of turkey and topped with your favorite extras.
Serving suggestions
- Top with fresh ingredients: Finish with chopped green onions, cilantro, diced tomatoes, or black olives for color and texture.
- Add a creamy touch: A spoonful of sour cream or a drizzle of avocado crema pairs well with the warm, cheesy shells.
- Serve with sides: Round out the meal with a side salad, Spanish rice, or tortilla chips and salsa.
- Make it party-ready: Double the recipe and serve buffet-style for game day, potlucks, or family gatherings.
Enchilada Stuffed Shells Recipe
Enchilada stuffed shells combine the best of two comfort food favorites into one easy dinner.
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
Units
Scale
- 15 jumbo pasta shells
- 1lb ground turkey
- 2 (10 ounces) can enchilada sauce
- 1/2 teaspoon dried minced onion
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon ground cumin
- 1/2 cup refried beans
- 1 cup shredded Colby jack cheese
Instructions
- Pre-heat the oven to 350 degrees. Cook pasta shells according to package directions. Drain and set aside. In a large skillet over medium heat brown ground turkey until no longer pink. Drain any excess fat. Stir in onion, oregano, basil, and cumin. Stir in 1 can of the enchilada sauce. Stir in refried beans. Set aside.
- Fill each cooked pasta shell with the turkey/refried bean mixture. Coat an 11 x 7-inch baking dish with nonstick cooking spray and pour half of the remaining can of enchilada sauce evenly over the bottom. Place each shell into the bottom of the dish. Pour the remaining enchilada sauce over the tops of the shells.
- Cover and bake at 350 degrees for 25 minutes. During the last few minutes of cooking, uncover and sprinkle the tops of the shells with Colby-jack cheese. Bake until the cheese has melted.
Nutrition
- Serving Size:
- Calories: 1026
- Sugar: 11.5 g
- Sodium: 826 mg
- Fat: 11.6 g
- Carbohydrates: 178.9 g
- Protein: 47.9 g
- Cholesterol: 57.8 mg