Mexican Turkey Stuffed Shells
Low Fat Recipe
Mexican Turkey Stuffed Shells with ground turkey and onion, cilantro, garlic, oregano, cumin, salt, non fat ricotta cheese, pasta, enchilada sauce and sprinkled with Monterey Jack cheese.
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
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 at 375 degrees for 1 to 1-1/4 hours or until shells are tender. Sprinkle cheese over top. Re-cover and allow to stand 10 minutes.
Recipe makes 6 servings
Calories: 321; Protein: 25g; Fat: 7g; Carbohydrate: 37g; Sodium: 1241mg; Cholesterol: 59mg
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