Mexican Turkey Stuffed Shells
Servings: 6
Meal Type: Entree, Main Course
Ethnicity: Mexican
INGREDIENTS:
1 Pound GROUND TURKEY
1/2 Cup onion chopped
1/4 Cup fresh cilantro chopped
1 Teaspoon garlic minced
1 Teaspoon dried oregano
1/2 Teaspoon cumin
1/2 Teaspoon salt
1 Cup non-fat ricotta cheese
18 Large pasta shells uncooked
20 Ounces enchilada sauce
1/4 Cup reduced-calorie Monterey Jack Cheese shredded
METHOD
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.
NUTRITIONAL INFORMATION (per serving)
Calories: 321
Protein: 25 grams
Fat (19%): 7 grams
Carbohydrate: 37 grams
Sodium: 1241 mg
Cholesterol: 59 mg
SOURCE: Recipe by The National Turkey Federation.
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