Mexican Turkey Stuffed Shells




1/2 c chopped onion

1/4 c chopped fresh cilantro

1 tsp minced garlic

1 tsp dried oregano leaves

1/2 tsp ground cumin

1/2 tsp salt

1 c nonfat Ricotta cheese

18 Large pasta shells, uncooked

20 oz enchilada sauce

1/4 c 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 375 degree F oven for 1 to 1-1/4 hours or until shells are tender. Sprinkle cheese over top. Re-cover and allow to stand 10 minutes.

Nutrition Facts

321 Total Calories

7 g Total Fat

19 % Daily Total Fat

59 g Cholesterol

1241 mg Sodium

37 g Total Carbohydrates

25 g Protein