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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 5 |
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I serve this entree to my husband, my sister and her husband, and received many compliments, notes Rebecca Stout of Conroe, Texas. My brother-in-law is a hard-to-please eater, so when he said he loved it, I was thrilled. He even took leftovers for lunch the next day. 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:
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 11-in. x 7-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. Yield: 5 servings.
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