Turkey Taco Pasta Shells

Turkey Taco Pasta Shells

Recipe cooking time
4 people
  1. Preheat the oven to 180°C/160°C fan/gas mark 4.
  2. Cook the pasta shells until al dente according to the packet’s directions, then drain. Lay the shells out on a baking tray.
  3. Heat the oil in a large pan over a medium-high heat. Add the onion and chilli and cook for 4-5 minutes. Add the turkey mince and cook, stirring, until thoroughly browned. Drain off any excess fat.
  4. Add the cooking cream, chilli powder and 30g of the Cheddar and stir to combine.
  5. Grease an ovenproof dish with a little oil and pour half of the salsa into the bottom. Arrange the shells on top of the salsa and fill them with the turkey mixture.
  6. Pour the remaining salsa over the tops of the shells. Cover the dish with tin foil and bake for 15 minutes.
  7. Remove the shells from the oven and sprinkle the remaining cheese on top. Bake, uncovered, for 10 minutes longer or until heated through and bubbling.
  8. Scatter the shells with spring onions and serve with sour cream and sliced avocado.


  • 24 dried jumbo pasta shells
  • 1 tbsp olive oil
  • ½ an onion, chopped
  • 1 green chilli, deseeded and chopped
  • 500g turkey mince
  • 100ml Avonmore Cooking Cream
  • 1 tsp chilli powder
  • 120g Avonmore Freshly Grated Cheddar
  • 1 x 226g jar of salsa

To Serve:

  • Spring onions
  • Avocado, sliced
  • Avonmore Sour Cream

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