Enchilada Stuffed Shells Recipe

4.5 19 24
Enchilada Stuffed Shells Recipe
Enchilada Stuffed Shells Recipe photo by Taste of Home
Publisher Photo

Enchilada Stuffed Shells Recipe

Read Reviews
4.5 19 24
Publisher Photo
"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.
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

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) reduced-fat shredded cheddar cheese

Directions

Cook pasta according to package directions; 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 11-in. x 7-in. baking dish coated with cooking spray.
Cover and bake at 350° for 25 minutes. Uncover and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 5 servings.
Originally published as Enchilada Stuffed Shells in Quick Cooking January/February 2004, p36

Nutritional 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.

  • 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) reduced-fat shredded cheddar cheese
  1. Cook pasta according to package directions; drain. 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 and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 5 servings.
Originally published as Enchilada Stuffed Shells in Quick Cooking January/February 2004, p36

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Reviews forEnchilada Stuffed Shells

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muffbear74 User ID: 209131 277755
Reviewed Nov. 14, 2017

"easy and good, but there are other stuffed shell recipes that I like better."

MY REVIEW
wrenjen523 User ID: 7407554 60635
Reviewed Mar. 23, 2014

"I enjoyed this a lot. I did not stuff shells, but used medium shells and made a bake out of this. Also I don't like refried beans so I just eliminated them. Was absolutely delicious, and I can't wait to eat it for leftovers this week. :)"

MY REVIEW
Danielle_09 User ID: 3114908 143981
Reviewed May. 30, 2013

"I have been experimenting with many different types of stuffed shells and this one is by far the best I have tried! I make the recipe as is and add sour cream and mild taco sauce as a topping."

MY REVIEW
ceced User ID: 7259264 129696
Reviewed May. 11, 2013

"I also do add sauce to the bottom and cover the shells on top."

MY REVIEW
ceced User ID: 7259264 90550
Reviewed May. 11, 2013

"I make this all the time. I always make extras and eat them the next day. I love them, love them. I also buy progresso recipe starters cheese and make a queso batch! these are amazing!!"

MY REVIEW
[email protected] User ID: 1665956 66857
Reviewed Dec. 5, 2012

"This was awesome! No leftovers, and I made extra shells! LOL! I did pour some sauce on the bottom of the casserole dish, and it helped a lot. I personally will add addsome extra sauce over the sheels, because I like things saucy, or serve it on the side. Made it with Red Beans and rice and it was a great meal!"

MY REVIEW
VictoriaElaine User ID: 3422096 105545
Reviewed Oct. 25, 2012

"This was ok - I neither loved it or hated it. My shells also got a little hard on the bottom - spreading a little sauce on the bottom of the baking pan might prevent that. I thought they tasted better as leftovers."

MY REVIEW
ddeyes33 User ID: 5477252 66808
Reviewed Jun. 28, 2012

"I made this for my "food picky" boyfriend and he loved it! I wasn't sure how it was going to taste with turkey, but ended up turning out really good. I also put my own twist to the refriend beans and added 2 tbs of margarine, 1/2 tsp of Franks Hot Sauce and a few squirts of peppered vinegar, and it came out Awesome!!! Thanks Taste of Home! :)"

MY REVIEW
jsbr User ID: 3288489 105448
Reviewed Apr. 17, 2012

"I made this recipe with green enchilada sauce instead of the red since I have a toddler who would be eating this. Also, I used montery jack cheese instead of the cheddar since that's what I had on hand. The pasta shells got hard on the bottom when I baked them and I'm not sure why that happened. Definitely a good & easy recipe. I served it with a southwestern garden salad."

MY REVIEW
AK_SAPPERWIFEY User ID: 5911541 76884
Reviewed Mar. 31, 2011

"Very simple to make. Made them for a dinner party for my girlfriends. They all loved it and 4 of them have since asked for the recipe to make it themselves!"

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