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.