Mexican Stuffed Shells

Last week I served Mexican Stuffed Shells for supper. It was a hit!! Even the wildflowers ate them!! So here is the recipe in the hopes that your wildflowers will like them as well!! Enjoy

15 uncooked jumbo pasta shells(I ended up using more than this)

1 pound lean ground turkey/hamburger

1 can enchilada sauce

½ tsp dried minced onion( I did not have any)

¼ tsp dried basil

¼ tsp dried oregano(I did not have any)

¼ tsp ground cumin

½ cup fat-free refried beans

1 cup shredded Cheddar

Cook pasta; drain. 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 inch baking dish coated with nonstick cooking spray. Cover and bake 350 for 25 minutes. Uncover and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Makes 5 servings

I serve them with spanish rice, sour cream and salsa.