Enchilada Stuffed Shells

Tastes even better the next day.

• Ready In: 50 mins
• Serves: 5

Ingredients

• 15  uncooked jumbo pasta shells
• 1  lb lean ground turkey
• 1 (10 ounce) can  enchilada sauce
• 1⁄2 teaspoon  dried onion flakes
• 1⁄4 teaspoon dried basil
• 1⁄4 teaspoon dried oregano
• 1⁄4 teaspoon ground cumin
• 1⁄2 cup  fat-free refried beans
• 1  cup  shredded reduced-fat cheddar cheese

Directions

1. Cook pasta according to package directions; drain. In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Stir in enchilada sauce and seasonings; set aside.
2. Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture. Place in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray.
3. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.