Enchilada Stuffed Shells

• 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

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 350u0b0 for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

pasta shells, turkey, enchilada sauce, onion, dried basil, oregano, ground cumin, beans, cheddar cheese

Taken from www.tasteofhome.com/recipes/enchilada-stuffed-shells/ (may not work)