Wednesday, November 21, 2007

Enchilada Stuffed Shells

  • 8 uncooked jumbo pasta shells
  • 1/2 lb lean ground turkey
  • 1 can (5oz) enchilada sauce
  • 1/4 tsp dried minced onion
  • 1/8 tsp dried basil
  • 1/8 tsp dried oregano
  • 1/8 tsp ground cumin
  • 1/4 C fat-free refried beans
  • 1/2 C shredded reduced-fat 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 a baking dish coated with nonstick cooking spray.
3. Cover and bake at 350°F for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Robyn's notes: I made this dish in two halves. For my half, I used bean dip instead of refried beans (I can't have whole beans). For his half, I used chunky salsa instead of enchilada sauce. It was ok, not exciting.

** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes

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