Mexican Turkey Stuffed Shells

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 F for 1 to 1-1/4 hours or until shells are tender. Sprinkle cheese over top. Re-cover and allow to stand 10 minutes.

Servings: 6
Source: The National Turkey Federation