Mexican stuffed pasta shells
Mexican stuffed pasta shells
Ingredients/Components
- water - 1/2 c
- 8 oz
- can tomato sauce - 1 1/2
- ground beef - 1 lb
- shredded Cheddar cheese - 4 oz
- Mozzarella cheese - 4 oz
- shredded Monterey Jack cheese - 4 oz
- to 20 jumbo pasta shells - 18 item
- bottle picante sauce hot, medium or mild - you decide - 1 oz
- can green chilies, chopped and drained hot, medium or mild - you decide - 1 oz
- small can sliced black olives, drained optional - 1 item
How to make mexican stuffed pasta shells:
Cook pasta according to package directions, rinse and set aside. In a bowl, combine picante sauce, water and tomato sauce. Put 1/2 tomato sauce mixture, chilies, black olives, 1/2 of all three cheese and 1/2 of the onion rings into the ground beef; mix well. Pour 1/2 of the remaining tomato sauce mixture into the bottom of an 8 x 12-inch (or larger) casserole dish. Stuff the pasta shells with beef mixture and place in the casserole dish. Pour the remaining tomato sauce over the stuffed shells. Bake covered at 350° for 25 to 35 minutes. Sprinkle remaining cheeses and onion rings over the top and bake, uncovered, for 5 more minutes. Makes 6 servings.Recipe categories: Pasta, Main dish, Pasta shells.
Rating:
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