The Kitchn: If you love Thanksgiving leftovers, you have to try this pasta dish
By Kelli Foster
on
Serves 4 to 6
30 jumbo pasta shells (12 ounces)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk, at room temperature
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1 1/2 cups ricotta cheese
1 1/2 cups shredded cooked turkey
2 cups Thanksgiving leftover vegetables (any combination of Brussels sprouts, mashed or roasted sweet potatoes, greens, winter squash, green bean casserole), diced
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