Enchilada Stuffed Shells

  Dinner

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!

Enchilada Stuffed Shells

Average Rating: 4.56

TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 5 servings.

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 shredded reduced-fat cheddar cheese

Instructions

  • 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 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.

Tags