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Low Fat Mexican Turkey-Stuffed Shells Recipe
Ingredients
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 cheese
Method
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.
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.
