Put a little Mexican/Italian fusion in your mouth!
1 lb of ground turkey or chicken
1 package of low-sodium taco seasoning
4 ounces Neufchâtel cheese
12 jumbo pasta shells
1 1/2 cups salsa (heat level depends on you)
1 cup taco sauce (again, the heat level depends on you)
1 cup reduced-fat cheddar cheese (grated)
1 cup Low-moisture, reduced-fat mozzarella cheese (grated)
Chopped Scallions
Black beans
Optional: Low Fat/Light sour cream
Preheat oven to 350F.
In a large skillet, brown ground meat; add taco seasoning and prepare following package directions. Add Neufchâtel cheese, cover and simmer until cheese is melted. Mix until well combined. Allow to cool.
While the meat mixture is cooking, cook the pasta shells according to package directions. (Once the shells are cooked and drained, set them individually on a baking sheet coated with cooking spray to prevent them sticking together!)
Using a 9×13″ baking dish, pour the salsa to coat the bottom. Use a spatula, if needed, to ensure coverage. Stuff each shell with 1-2 tbsp of the meat mixture. Place the filled shells open side up on top of the salsa. Coat the shells with taco sauce. Cover with foil and bake for 15-20 minutes.
After cooking, remove foil and add shredded cheese and bake for 5-10 more minutes to allow the cheese to melt.
Top with chopped scallions. Serve with black beans, and if desired, low fat/light sour cream and/or more salsa.
