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Mexican Turkey-Stuffed Shells

Categories:
tex-mex, main dishes, turkey

1 pound ground turkey
1/2 cup chopped onion
1/4 cup chopped fresh cilantro
1 teaspoon chopped garlic
1 teaspoon dried oregano
1/2 teaspoon dried cumin
1/2 teaspoon salt
1 cup nonfat ricotta cheese
18 large pasta shells; uncooked
20 ounces mild enchilada sauce
1/4 cup shredded reduced-fat monterey jack

1. In large bowl, combine turkey, onion, cilantro, garlic, oregano, cumin and salt. Blend in ricotta. Stuff each uncooked shell with 1 heaping tablespoon turkey mixture.

2. In a 2-quart oblong glass baking dish, pour 1 can enchilada sauce. Arrange shells in baking dish; dot any remaining turkey mixture over shells. Pour remaining can of sauce over shells; cover tightly with foil. Bake at 375 until shells are tender, about 1 to 1 1/4 hours. Sprinkle cheese over top. Cover and let stand 10 minutes.

Makes: 6 servings. Preparation time: About 30 minutes. Cooking Time: About 1 to 1 1/4 hours.

Per serving: About 415 cal, 29 g pro, 45 g car, 11 g fat, 24% cal from fat, 67 mg cholesterol, 1282 mg sod, 2 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 6 servings

Preparation Time: 0:00




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