Mexican Stuffed Pasta Shells
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
pasta shells
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | medium |
onions
chopped |
|
| 1 | medium |
garlic cloves
minced |
*
|
| 16 | ounces |
refried beans
vegetarian |
|
| 1 | tablespoon |
chili powder
|
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | x |
red hot pepper sauce
|
*
|
| 2 ½ | ounces |
black olives
sliced |
|
| 6 | ounces |
monterey jack cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
pasta shells
|
|
| 15 | ml |
vegetable oil
|
|
| 1 | medium |
onions
chopped |
|
| 1 | medium |
garlic cloves
minced |
*
|
| 462.4 | ml/g |
refried beans
vegetarian |
|
| 15 | ml |
chili powder
|
|
| 5 | ml |
cumin
ground |
|
| 1 | x |
red hot pepper sauce
|
*
|
| 72.3 | ml/g |
black olives
sliced |
|
| 173.4 | ml/g |
monterey jack cheese
shredded |
|
Directions
Cook shells according to package directions.
Meanwhile, heat oil in a medium skillet over medium heat.
Add onion and garlic; cook, stirring often, until they begin to soften, 4 minutes.
Add beans and seasonings.
Cook until heated through, 1 minute.
Drain pasta, shaking to remove as much moisture as possible.
Fill with bean mixture. Arrange in a shallow casserole that is just large enough to hold shells.
Sprinkle with olives and cheese.
Broil 6 inches from heat source just until the cheese melts, about 1 minute.
