Mexican Turkey Stuffed Shells

Ingredients:

1 Pound Ground Turkey
18 Large pasta shells, uncooked
1/2 Cup onion, chopped
1 Cup non-fat ricotta cheese
1/4 Cup reduced-calorie Monterey Jack Cheese, shredded
20 Ounces enchilada sauce
1/4 Cup fresh cilantro, chopped
1 Teaspoon garlic, minced
1 Teaspoon dried oregano
1/2 Teaspoon cumin
1/2 Teaspoon salt

Directions

1. 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.
2. 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.
3. 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.

Yield:

Servings: 6

Nutritional Analysis

Nutritional Information (per serving)
Calories	321
Protein	25 grams
Fat (19%)	7 grams
Carbohydrate	37 grams
Sodium	1241 mg
Cholesterol	59 mg

Recipe Courtesy of: The National Turkey Federation.