Enchilada Stuffed Shells

Enchilada Stuffed Shells 1 box (12 oz.) uncooked jumbo pasta shells 1 lb. lean ground beef 1 small onion, chopped 1 can (10 oz.) enchilada sauce ¼ tsp. chili powder ¼ tsp. dried basil ¼ tsp. dried oregano ¼ tsp. ground cumin 1 cup refried beans 1 roma tomato, chopped 1½ cups (6 oz.) Cheddar cheese, shredded Cook pasta according to package directions; drain and set aside. Preheat oven to 350°F. Meanwhile, in a nonstick skillet, cook the beef and onions over medium-high heat until the meat is no longer pink; drain. Stir in the enchilada sauce, seasonings, refried beans and tomatoes. Fill each pasta shell with some of the mixture. Place in a 13×9-in/ baking dish coated with non-stick cooking spray. Cover and bake for 25-30 minutes. Uncover and sprinkle with cheese and bake an additional 5 minutes or until the cheese is melted.