Taste of Home
Enchilada Stuffed Shells
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 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
Ingredients
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15 uncooked jumbo pasta shells
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1 pound lean ground turkey
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1 can (10 ounces) enchilada sauce
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1/2 teaspoon dried minced onion
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1/4 teaspoon dried basil
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1/4 teaspoon dried oregano
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1/4 teaspoon ground cumin
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1/2 cup fat-free refried beans
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1 cup shredded reduced-fat cheddar cheese
Directions
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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.
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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.
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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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