Enchilada Stuffed Shells

I finally got a chance to make the Enchilada Stuffed Shells for dinner last night.  All I have to say is that it was more work than I thought it would be.  When I was looking at the recipe before I made it, I thought it would be easy.  But it ended up being not easy and very messy to make.  It also didn't help that my shells were overly cooked so they were very soft and break-able.  I blame my husband on that.  He was in the kitchen with me while I was cooking telling me about his day.  The only thing I would do differently on this dish is use more pasta shells.  The recipe calls for 15 pasta shells, and I ended up needing a little more.  But it was a really good meal.  It was so good that we didn't have any leftovers.  Here's the recipe!

Enchilada Stuffed Shells

15 uncooked jumbo pasta shells
1 lb. lean ground turkey
1 (10 oz.) can enchilada sauce
1/2 tsp. dried minced onion
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. ground cumin
1/2 cup fat free refried beans
1 (4 oz.) cup shredded reduced-fat cheddar cheese

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

Note:  I didn't have cheddar cheese when I made this.  I ended up using Mexican cheddar cheese and it tasted really good.