Monday, November 12, 2007

Enchilada Stuffed Shells

This is very, very good.

15 uncooked jumbo pasta shells
1 pound lean ground turkey
1 can enchilada sauce
½ tsp dried minced onion
¼ tsp dried basil
¼ tsp dried oregano
¼ tsp ground cumin
½ cup fat-free refried beans
1 cup shredded Cheddar

Cook pasta; drain. 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 11x7 inch baking dish coated with nonstick cooking spray. Cover and bake 350 for 25 minutes. Uncover and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Makes 5 servings.

4 comments:

bren j. said...

Oh this is perfect! I've always wanted to try using those giant shells and this is just something we would eat. And conveniently, I just bought enchilada sauce yesterday for a Mexican lasagna, but there'll be sauce left over.

JMC said...

I made this tonight and it was great! I'm posting a picture of it tomorrow, so I'll come back and leave a link. We'll definitely have it again!

JMC said...

Okay, here's the link I promised.

Christine said...

do you think this would be good with shredded leftover turkey from THanksgiving?

Running on empty