Ingredients:
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

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

Recipe makes six servings.

Nutrition information per serving:
Calories: 321
Protein: 25g
Fat: 7g
Carbohydrate: 37 g
Sodium: 1241mg
Cholesterol: 59mg
Recipe Courtesy of The National Turkey Federation.