When It's This Good, You Share It

This is a first for me, I've never posted a recipe. I think it would be fun to start a collaborative blog to share recipes...any takers?

ENCHILADA STUFFED SHELLS
-Rebecca Stout in Taste of Home-

Ingredients:
15 uncooked jumbo pasta shells
1 pound lean ground turkey
1 can (10 oz.) 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 (we used black low-fat refried beans)
1 cup shredded reduced-fat cheddar cheese (I can't find this anywhere! so we just used regular)

Instructions:
1: cook pasta according to package directions; drian 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 beens in each pasta shell, then fill with turkey mixture. Place in an 11-in. x 7-in. baking dish coated wiht cooking spray.
3: Cover and bake at 350 degrees for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. We really liked this and it's pretty good for you because it uses low fat foods. If you're into weight watcher points it's only 2 points per shell (the way I prepared it, regular cheese adds one of those points) and it's very filling. I had two shells and tried to eat a third and couldn't finish it. The hardest part of this recipe is stuffing the shells- be ready to get your fingers messy. It still only took me thirty minutes to get it into the oven. I hope you try and enjoy!