*Taken from Taste of Home
15 uncooked jumbo pasta shells
1 lb. lean ground turkey
1 can (10 oz) 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 C. fat-free refried beans
1 C. (4 oz) shredded reduced-fat cheddar cheese
Cook pasta according to package directions; drain. In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Stir 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 11x7x2" baking dish coated with nonstick cooking spray.
Cover and bake at 350* for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
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