Chili Basil Turkey Shells (Printable Recipe)

Turkey and basil stuffed shells baked with creamy coconut sauce and melted provolone for a bold fusion comfort dish.

# Ingredients You'll Need:

01 - 2 tbsp olive oil

02 - 1 lb ground turkey with some fat content

03 - 3 cloves garlic minced

04 - 1 tbsp fresh ginger grated

05 - 2 tbsp sambal chili paste

06 - 1 tbsp honey

07 - 1 tbsp rice vinegar

08 - 2 tbsp soy sauce

09 - 1 tsp fish sauce

10 - 1 cup green beans chopped

11 - 1/2 cup fresh basil chopped

12 - 20 jumbo pasta shells cooked al dente

13 - 1 1/2 cups coconut milk full fat

14 - 1 tbsp soy sauce

15 - 1 tbsp sambal chili paste

16 - 6 slices provolone cheese torn

01 - Heat olive oil in a large frying pan. Add ground turkey and cook over medium heat until browned and no longer pink.

02 - Stir in minced garlic and grated ginger. Cook for 2 minutes over medium low heat until fragrant.

03 - Mix in chili paste, honey, rice vinegar, soy sauce, fish sauce, and green beans. Simmer for 5 minutes until beans soften slightly.

04 - Remove from heat and fold in chopped basil to infuse the filling with fresh flavor.

05 - Fill each cooked pasta shell generously with the turkey mixture and arrange tightly in a baking dish.

06 - Whisk together coconut milk, soy sauce, and additional chili paste until smooth.

07 - Scatter torn provolone cheese over the shells. Pour coconut mixture around shells until three quarters covered.

08 - Bake in a preheated oven at 350°F (175°C) for 25 minutes until cheese is melted and sauce is bubbling.

09 - Let dish cool for 5 minutes before serving to help shells hold their shape.

01 - Use full fat coconut milk for a creamy sauce and avoid light versions.

02 - Let the turkey filling cool before stuffing shells to keep them firm.

03 - Pack shells tightly in the baking dish so they support each other during baking.