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Source: America's Favorite Food Associations

Mexican Turkey Stuffed Shells
A Mexican twist to turkey.
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Serves: 6
Prep Time: 15 minutes
Cook Time: 60 to 75 minutes
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1 pound ground turkey
1/2 cup onion, chopped
1/4 cup fresh cilantro, chopped
1 teaspoon garlic, minced
1 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon salt
1 cup nonfat ricotta cheese
18 large pasta shells, uncooked
20 ounces enchilada sauce
1/4 cup reduced fat Monterey jack cheese, shreeded




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 one can of enchilada sauce. Arrange shells in baking dish and dot any remaining turkey mixture over shells. Pour remaining can of enchilada sauce over shells and cover tightly with foil. Bake at 375 degrees F. 1 to 1-1/4 hours or until shells are tender. Sprinkle cheese over top. Re-cover and allow to stand 10 minutes.





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