Mexican Turkey Stuffed Shells
Recipe courtesy of National Turkey Federation.
1 pound ground turkey
1/2 cup onion, chopped
1/4 cup fresh cilantro, chopped
1 teaspoon minced garlic
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 cup non-fat ricotta cheese
18 large pasta shells, uncooked
20 ounces enchilada sauce
1/4 cup shredded reduced-calorie Monterey Jack cheese
- 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 in a preheated oven at 375°F (190°C) for 1 to 1 1/4 hours or until shells are tender. Sprinkle cheese over top. Re-cover and allow to stand 10 minutes.
Makes 6 (3 stuffed shells) servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 321; Total Fat: 7g; Cholesterol: 59mg; Total Carbs: 37g; Protein: 25g; Sodium: 1241mg.
Recipe and photograph courtesy of National Turkey Federation.