Saturday, June 16, 2012
I finally found some gluten free pasta shells, so I kept them in mind until I knew which recipe I wanted them for. When I saw this version of stuffed shells, I knew it was it. Mexican food always goes over well for all of us. I'm glad I found this recipe because it was a hit. I could eat the meat and cheese mixture by itself, Mmm.
Mexican Stuffed Shells
adapted from The Way To His Heart
1 lb. ground turkey
1 package low-sodium taco seasoning (or 2 Tbl of our fave homemade version)
4 oz. low fat cream cheese
14-16 jumbo pasta shells (can use gluten free)
2 cups salsa, divided
1 cup taco sauce (see here)
2 1/4 cups reduced fat shredded Mexican cheese blend, divided
4 green onions, sliced
Preheat oven to 350°.
Pour 1 1/2 cups salsa on bottom of a sprayed 9×13 baking dish, set aside.
In a frying pan cook ground turkey; add taco seasoning and about 1/4 cup water to bring it all together. Add cream cheese, cover and simmer until cream cheese is melted. Stir in 1/2 cup salsa 1/4 cup shredded cheese, blend well. Set aside and cool completely. While ground turkey is cooking, cook the pasta shells according to directions; drain. Set shells open side up into prepared dish.
Stuff each shell with the meat mixture (a good heaping tablespoon amount). Cover shells with taco sauce, cheese and green onions. Cover with foil and bake for 25 minutes. Remove foil last 5 minutes to brown up a little.
Serve with sour cream and/or more salsa and olives.
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