I usually shy away from preparing stuffed shells because they can be a lot of work. This Simple Enchilada Stuffed Shells Recipe takes very little prep and uses just a few ingredients. This is one of those recipes that I didn’t think looked quite that good, but I decide to give it a try anyway; I was glad I did. I followed the recipe as written, the shells could have used a little more Enchilada sauce over the top because they were a little on the dry side – but overall I thought they were pretty good, and my wife really liked them.
If you’re looking for a simple stuffed shell recipe, give this Simple Enchilada Stuffed Shells Recipe; it is really good.
Adapted from Taste of Home CookbookPrint
Simple Turkey Enchilada Stuffed Shells Recipe
- 15 jumbo pasta shells
- Olive oil
- 1 pound lean ground turkey
- 1 can Enchilada sauce (10 ounces mild or hot according to your taste)
- ½ teaspoon dried minced onion
- ¼ teaspoon dried basil
- ¼ teaspoon oregano
- ¼ teaspoon ground cumin
- ½ cup refried beans
- 1 cup shredded cheddar (you can use low fat if desired)
- Cook pasta according to package directions; drain and lightly drizzle with olive oil; cover and set aside.
- While pasta is cooking, cook the turkey in a large nonstick skillet until turkey is no longer pink inside, breaking turkey up as it cooks. Drain if needed. Mix in the enchilada sauce and seasoning; set aside. (I reserved some of the Enchilada sauce to pour over the top of the shells just before baking.)
- Preheat oven to 350F.
- Lightly spray an 11 x 7 casserole dish with cooking spray. In a small sauce, the pan heats the refried beans until just warmed to make them a little easier to work with. Place one heaping teaspoon of refried beans into each shell and then fill the shell with the turkey mixture; place shells in the casserole dish.
- Bake uncovered for 25 minutes, sprinkle the cheese over the top and continue baking until cheese is melted.
- Serve hot