Mexican Turkey Stuffed Shells

Mexican Turkey Stuffed Shells



Yield: 6 servings

1 Pound ground turkey

1/2 cup onion, chopped

1/4 cup fresh cilantro, chopped

1 tsp garlic, minced

1 tsp oregano

1/2 tsp cumin

1/2 tsp salt

1 cup non-fat ricotta cheese

18 large pasta shells, uncooked

2 cans mild enchilada sauce (10-ounces)

1/4 cup reduced-calorie Monterey Jack Cheese, shredded



Procedures

In large bowl combine turkey, onions, cilantro, garlic, oregano, cumin and salt.

Blend in ricotta. Stuff each uncooked shell with 1 heaping tablespoon of turkey

mixture.

In 2-quart oblong, glass baking dish, pour one can of enchilada sauce. Arrange

shells in baking dish and dot any remaining turkey mixture over shells. Pour

remaining can of enchilada sauce over shells and cover tightly with foil. Bake

at 375 degrees F. 1 to 1-1/4 hours or until shells are tender. Sprinkle cheese

over top. Re-cover and allow to stand 10 minutes.