© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb GROUND TURKEY
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.
321 Total Calories
7 g Total Fat
19 % Daily Total Fat
59 g Cholesterol
1241 mg Sodium
37 g Total Carbohydrates
25 g Protein