Mexican Turkey Stuffed Shells
Large pasta shells, uncooked
Cup non-fat ricotta cheese
Cup reduced-calorie Monterey Jack Cheese,
Ounces enchilada sauce
Cup fresh cilantro,
- 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 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.
- Bake at 375 degrees 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 (per serving)
Recipe Courtesy of: The National Turkey Federation.