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(Serves 6)
I N G R E D I E N T S
1 lb ground turkey
1 medium onion, chopped
1/4 cup fresh cilantro, chopped
1 tsp minced garlic
1 tsp oregano
1/2 tsp cumin
1/2 tsp salt
1 cup ricotta cheese
18 large pasta shells, uncooked
1 can (20 oz) enchilada sauce
1/2 cup Monterrey Jack cheese, shredded
D I R E C T I O N S
In large bowl combine turkey, onions, cilantro, garlic, oregano, cumin, and salt. Blend in ricotta. Stuff each uncooked shell with 1 heaping Tbs of turkey mixture. Pour half the enchilada sauce in bottom of large glass baking dish. Arrange stuffed shells in dish and dot with any remaining turkey mixture. Pour remaining enchilada sauce over shells and cover tightly with foil. Bake in a pre-heated 375°F oven for 75 minutes or until shells are tender. Sprinkle cheese over top, recover, and allow to stand 10 minutes before serving.
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