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Enchilada Stuffed Shells

Total Time

Prep: 20 min. Bake: 30 min.

Makes

5 servings

I served this entree to my husband, my sister and my brother-in-law, who is a hard-to-please eater. He said he liked it and even took leftovers for lunch the next day—I was thrilled! —Rebecca Stout, Conroe, Texas
Enchilada Stuffed Shells Recipe photo by Taste of Home

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 shredded reduced-fat cheddar cheese

Directions

  1. 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.
  2. Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture. Place in an 11x7-in. baking dish coated with cooking spray.
  3. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts

3 stuffed shells: 345 calories, 13g fat (5g saturated fat), 79mg cholesterol, 622mg sodium, 30g carbohydrate (2g sugars, 3g fiber), 31g protein. Diabetic Exchanges: 2 starch, 3 lean meat, 1 fat.

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