Recipe by The Turkey Federation
"Who says stuffed pasta shells have to be topped with Italian-style tomato sauce? These shells are stuffed with a mixture of ground turkey, onions, cilantro, garlic, cumin and ricotta, and topped with enchilada sauce and Monterey Jack cheese."
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fresh cilantro, chopped
nonfat ricotta cheese
jumbo pasta shells
2 (10 ounce) cans
mild enchilada sauce
shredded reduced-calorie Monterey Jack cheese
My family loved this recipe! I was a little concerned about the shells not being open enough to stuff as so many of them were completely closed so I decided to to with manicotti pasta instead. I made a pastry bag with a zip lok bag which made filling the tubular pasta very easy. Because I was dealing with a larger pasta I assumed that the manicotti would require more liquid, which, as it turned out, certainly did. I used 2 l9oz cans and one l0oz. can of enchilada sauce. I also used two small jars of mild green chopped chilies in the meat mixture and for an extra kick, I sprinkled a combo of shredded cheddar and pepper jak cheese over the pasta. Yum!
This was unfortunately the poorest allrecipes.com recipe we've tried. I made it to the tee... I'm thinking the enchilada sauce with the pasta ~ not so good. My husband HATED it. So sorry... can't think of a redeeming feature, except it WAS easy. Maybe if rolled the turkey mixture in Bell Peppers and baked. (?)
This was great!! A great alternaive to the italian shells. Original taste the only thing I did was instead of ricotta I added cottage cheese a southern substitute which we use for a lot of italian dishes, and I added green medium enchilada sauce. This was very easy to prepare. I highly recommend it!!
This dish turned out absolutely delicious! My husband has requested that I make this every week. I followed the recipe exact, the only thing I added was a taco packet and Mexican 4 cheese blend. Thanks for posting this - I have now learned a new way to create baked pasta dishes. I used the same recipe technique to make manicotti with traditional spaghetti sauce and ground beef, and also made a chicken cacciatore recipe. (I never knew you could bake noodles in the oven without cooking them first!) I am thrilled :)
Relatively simple recipe. I was skeptical about using raw turkey and raw pasta shells, but they cooked up just fine.
I cut the recipe in half. I used ground turkey breast. I subbed chives since we don't like cilantro. Used hot enchilada sauce -- spicy! Used lowfat ricotta since the store didn't have nonfat. I assembled the shells the night before so I could get dinner on the table sooner with less rushing after work. Only baked about 45-50 minutes.
I left out the cilantro and it was still wonderful
Wow! I'm impressed! Even my kids, 2 and 6 liked it. I added black beans because I already had an open can and they were a perfect addition. I will definitely make this again, with the black beans.
These were OK. I thought the filling was a little bland.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Turkey Stuffed Shells
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 116
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