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Photo Credit: Elizabeth Newman

Turkey and Mushroom Stuffed Shells

15 MINPrep Time
45 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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Made with ricotta and a mascarpone-enriched béchamel, these stuffed shells are more delicate than the norm and have a tangy kick of capers and lemon. It's a lovely and lighter way to serve a family standard.

Turkey and Mushroom Stuffed Shells



Prep Time

15 minutes

Cook Time

45 minutes




Giada De Laurentiis

Image of Turkey and Mushroom Stuffed Shells


    For the Filling:

  • 10 ounces jumbo shell pasta, such as Lumaconi
  • 3 tablespoons extra-virgin olive oil
  • 1/2 pound fresh shiitake mushrooms (stems removed, caps cut into 1/4-inch dice)
  • 3/4 teaspoon kosher salt (divided)
  • 1 cup shredded cooked turkey or rotisserie chicken
  • 2 tablespoons drained capers (rinsed and chopped)
  • 2 cups ricotta cheese (at room temperature)
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon red pepper flakes
  • For the Sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk (atroom temperature)
  • 8 ounces mascarpone cheese (at room temperature)
  • 2 teaspoons grated lemon zest (from 2 lemons)
  • 1 tablespoon fresh lemon juice (from 1/2 lemon)
  • 3/4 teaspoon kosher salt
  • For the Topping:

  • 1/4 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons chopped flat-leaf parsley


  1. Preheat the oven to 350°F. Bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 6 minutes. Drain the pasta, reserving 1/4 cup of the cooking water. Spread the shells on a baking sheet to prevent them from sticking together.
  2. Heat the olive oil in a medium straight-sided skillet over medium-high heat. Add the mushrooms and cook for about 4 minutes, stirring often, until the mushrooms turn golden brown. Season with 1/2 teaspoon of the salt and remove to a medium bowl. To the bowl add the turkey, capers, ricotta cheese, oregano, pepper flakes, and remaining ¼ teaspoon salt. Mix well with a rubber spatula and set aside.
  3. In the same skillet, melt the butter over medium heat and whisk in the flour, cooking for about 1 minute. Slowly pour in the milk, whisking continuously to prevent lumps. Simmer the sauce, stirring occasionally with a wooden spoon, until the mixture is slightly thickened and coats the back of a spoon, about 7 minutes.
  4. Remove the skillet from the heat and stir in the mascarpone, lemon zest, lemon juice, and salt. Loosen with the reserved pasta water if the sauce seems too thick. Ladle half of the sauce over the bottom of a 9 x 13-inch baking dish. Spoon about 1 tablespoon of the filling into each shell and lay the shells in the sauce, filling-side up.
  5. Pour the remaining sauce evenly over the shells. In a small bowl mix together the panko, Parmesan, and olive oil. Sprinkle evenly over the shells. Bake for 40 minutes or until the cheese is bubbling and edges of the shells are browned. Cool slightly before serving, sprinkled with the chopped parsley.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
41 grams
23 grams
31 grams
Saturated Fat
15 grams
97 milligrams
609 milligrams
2 grams
6 grams
Trans Fat
1 grams
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3 reviews & comments

  • Author's avatar image
    The Giadzy Kitchen - Jun 09

    Great substitute. Glad you liked it!!

  • Author's avatar image
    Mercedaz Holmes - Jun 09

    This dish is absolutely delicious! I used rotisserie chicken instead of turkey. It’s like a little lemon surprise in each bite. I’m so glad I tried this. Thank you Giada!

  • Author's avatar image
    Mary Elizabeth Guyton - Jun 09

    Thank you Giada💯💜

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