Enchilada Stuffed Shells -Where Mexico Meets Italy...in my mouth!

Ingredients:

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

Directions:

Cook pasta according to package directions; drain and rinse in cold water. In a nonstick skillet, cook turkey over medium 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 an 11-in. x 7-in. baking dish coated with cooking spray.
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 5 servings.


Eli and I really liked the simplicity and tastiness of this meal. We liked to eat it with a nice side salad, and maybe a fruit salad for dessert. Don't be scared of the diversity of this meal, it's well worth it!