Fun twist on traditional stuffed shells! Plus, with the ground turkey and fat-free beans, it is a nice, light choice. Serve with a side salad to round out the meal.
15 uncooked jumbo pasta shells
1 pound lean ground turkey
1 can (10 oz) enchilada sauce
1/2 tsp dried minced onion
1/4 tsp each dried basil, dried oregano, ground cumin
1/2 cup fat-free refried beans
1 cup (4 oz) shredded cheddar cheese
Cook pasta according to package directions; drain and rinse in cold water. In a nonstick skillet, cook turkey over meadium heat until no longer pink; drain. Stir in enchilada sauce and seasonings; set aside.
Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture. Place in a baking dish coating with cooking spray. Cover and bake at 350 for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until the cheese is melted.