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If you’re on the lookout for a meal that brilliantly combines the vibrant flavors of tacos with the comforting essence of pasta, look no further than Spicy Turkey Taco Pasta Shells. This dish not only tantalizes the taste buds but also offers a satisfying and nutritious option for busy weeknights or laid-back family dinners. Imagine large pasta shells generously stuffed with a spicy turkey filling, served with a gooey melted cheese topping — it’s a dinner that promises to please everyone at the table.

Spicy Turkey Taco Pasta Shells

Discover a delightful twist on dinner with Spicy Turkey Taco Pasta Shells, where the flavors of tacos meet comforting pasta. This easy-to-make recipe features large pasta shells stuffed with spicy ground turkey, veggies, and a melty cheese topping. Perfect for busy weeknights or family gatherings, it’s customizable to suit your spice preferences and ideal for meal prep. Enjoy a hearty, satisfying meal that pleases every palate!
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Ingredients
  

12 large pasta shells

1 lb ground turkey

1 medium onion, finely chopped

2 cloves garlic, minced

1 bell pepper (any color), diced

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (canned or fresh)

2 cups shredded Mexican blend cheese

2 tbsp taco seasoning

1/2 tsp cayenne pepper (adjust for spice preference)

Salt and black pepper, to taste

1 tbsp olive oil

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Set your oven to preheat at 375°F (190°C).

    Cook the Pasta Shells: In a large pot, bring salted water to a rolling boil. Add the large pasta shells and cook according to the package instructions until they are al dente. Once cooked, drain the shells in a colander and set aside.

      Prepare the Filling: In a large skillet over medium heat, pour in the olive oil. Once it shimmers, add the finely chopped onion and diced bell pepper. Sauté for about 3-4 minutes, stirring occasionally, until they soften. Add the minced garlic and cook for an additional minute, stirring constantly until fragrant.

        Add the Turkey: Increase the heat to medium-high. Add the ground turkey to the skillet, cooking it for about 5-7 minutes until it browns. Use a spatula to break up the meat as it cooks, ensuring even browning.

          Season the Mixture: Sprinkle in the taco seasoning and cayenne pepper, followed by salt and black pepper. Mix thoroughly, ensuring the turkey is well-coated with the spices.

            Combine Ingredients: Stir in the drained black beans, corn, and diced tomatoes into the skillet. Mix everything well and allow it to cook for an additional 3-5 minutes, ensuring it's heated through and the flavors combine beautifully.

              Stuff the Shells: In a large baking dish, pour a thin layer of the turkey mixture on the bottom to prevent sticking. Carefully stuff each pasta shell with the turkey filling, placing them snugly in the baking dish.

                Top with Cheese: After all the shells are filled, generously sprinkle the remaining shredded cheese evenly over the stuffed shells.

                  Bake: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes. Afterward, remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and lightly golden.

                    Garnish and Serve: Once out of the oven, allow the dish to cool for a few minutes. Garnish with freshly chopped cilantro and serve warm, accompanied by wedges of lime for an extra burst of flavor.

                      Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6

                        - Presentation Tips: Serve the pasta shells directly from the baking dish or transfer them to a serving platter. Drizzle a little extra olive oil and a sprinkle of lime juice before serving for added flavor and zest!