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Mexican Turkey Stuffed Shells

1 lb. roasted turkey, chopped, or uncooked ground turkey
1/2 cup onion, chopped
1/4 cup fresh cilantro, chopped
1 tsp. minced garlic
1 tsp. dried oregano leaves
1/2 tsp. ground cumin
1/2 tsp. salt
1 cup non-fat ricotta cheese
18 large pasta shells, uncooked
20 oz. enchilada sauce
1/4 cup shredded reduced-calorie Monterey Jack cheese

In large bowl, combine turkey, onions, cilantro, garlic, oregano, cumin, and salt. Blend in ricotta. Stuff each uncooked shell with 1 heaping Tbsp. of turkey mixture. In 2-quart oblong, glass baking dish, pour 10 oz. of 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 in a preheated 375-degree oven for 1 to 1-1/4 hours or until shells are tender. Sprinkle cheese over top. Re-cover and allow to stand 10 minutes.

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