Mexican Turkey Stuffed Shells
Courtesy of National Turkey Federation
Serve With:
Fresh fruit salad
Cornbread
Baked sweet potato with honey, butter and cinnamon
Servings: 6
Fresh fruit salad
Cornbread
Baked sweet potato with honey, butter and cinnamon
Prep Time: 30 Min.
Cook Time: 1 1/4 Hr.
What you need:
* 1lb. GROUND TURKEY
* 1/2 c. onion, chopped
* 1/4 c. fresh cilantro, chopped
* 1 tsp. garlic, minced
* 1 tsp. dried oregano
* 1/2 tsp. cumin
* 1/2 tsp. salt
* 1 c. non-fat ricotta cheese
* 18 lg. pasta shells, uncooked
* 20 oz. enchilada sauce
* 1/4 c. reduced-calorie Monterey Jack Cheese, shredded
* 1/2 c. onion, chopped
* 1/4 c. fresh cilantro, chopped
* 1 tsp. garlic, minced
* 1 tsp. dried oregano
* 1/2 tsp. cumin
* 1/2 tsp. salt
* 1 c. non-fat ricotta cheese
* 18 lg. pasta shells, uncooked
* 20 oz. enchilada sauce
* 1/4 c. reduced-calorie Monterey Jack Cheese, shredded
What to do:
1. In large bowl combine turkey, onions, cilantro, garlic, oregano, cumin and salt. Blend in ricotta. Stuff each uncooked shell with 1 heaping Tbsp. of turkey mixture.
2. In 2-qt. oblong, glass baking dish, pour 10-ounces enchilada sauce. Arrange shells in baking dish and dot any remaining turkey mixture over shells. Pour remaining enchilada sauce over shells and cover tightly with foil.
3. Bake at 375°F for 1 to 1-1/4 hours or until shells are tender. Sprinkle cheese over top. Re-cover and allow to stand 10 minutes.
2. In 2-qt. oblong, glass baking dish, pour 10-ounces enchilada sauce. Arrange shells in baking dish and dot any remaining turkey mixture over shells. Pour remaining enchilada sauce over shells and cover tightly with foil.
3. Bake at 375°F for 1 to 1-1/4 hours or until shells are tender. Sprinkle cheese over top. Re-cover and allow to stand 10 minutes.
Nutritional information:
Calories: 321; Total Fat: 7g; Cholesterol: 59mg; Total Carbs: 37g; Protein: 25g; Sodium: 1241mg;