Mexican Stuffed Shells {recipe}

Mexican Stuffed Shells 

What You Will Need

*Serving size: 20 shells* 

20 jumbo pasta shells

1 lb ground turkey (or beef)
  1/2 onion, diced

4 oz. cream cheese, softened (not melted)
1/2 (7 oz.) can diced tomatoes, undrained
1/4 cup chicken broth
2-3 tbsp taco seasoning

 1/2 cup Mexican blend cheese, shredded
2 cups salsa

Directions
 

1. Cook pasta shells according to package al dente style (about 9 minutes in boiling water). Drain the pasta and set aside to cool while you make the filling. Preheat oven to 350 degrees.

2. In a skillet, brown the ground turkey; add onion halfway through cooking the turkey.

3. While the meat is cooking, in a medium mixing bowl, stir together the cream cheese, chicken broth and undrained tomatoes. Mix well, but don't worry if it is not perfectly mixed throughout.

4. Add the cheese mixture to the turkey meat mixture in the skillet. Mix thoroughly so that the cheese is completely melted. Cook until the mixture starts boiling and then let simmer for 5 minutes, stirring occasionally. Turn off heat and let stand for 4-5 minutes.

5. While the mixture is cooling, spread 1 cup salsa in the bottom of a 9x13" baking pan.
 

6. Using a spoon, fill each of the cooked pasta shells with the turkey meat mixture. Place each shell in the pan after it is filled; continue until all shells are filled and in the pan.
 

7. Drizzle the shells with the other 1 cup of salsa and then sprinkle evenly with the shredded Mexican cheese.
 

8. Place pan in oven and bake for about 25 minutes. 

Optional: top with sour cream.

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