Mexican Turkey Stuffed Shells
Courtesy of National Turkey Federation 6 Servings • 30 Min. Prep Time • 1 1/4 Hr. Cook Time • Fresh fruit salad Cornbread Baked sweet potato with honey, butter and cinnamon| Ingredients |
|---|
| 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 |
Directions:
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.
Nutrition:
Calories: 321; Total Fat: 7g; Cholesterol: 59mg; Total Carbs: 37g; Protein: 25g; Sodium: 1241mg;