2 Stuffed Shells recipes this week!
Mexican Pasta Shells
12 uncooked jumbo pasta shells
2 tsp vegetable oil
1 med onion, chopped
1 can pinto beans, rinsed and drained
1 1/2 tsp chili powder
3 oz. cream cheese, softened
3/4 cup taco sauce
1 cup shredded Colby-Monterey Jack cheese (or soy cheese)
1/2 cup crushed corn chips
1/2 cup sour cream
4 med green onions, sliced
1. Cook and drain pasta shells as directed on package.
2. Heat oil in nonstick saucepan over medium heat. Cook onion in oil about 5 minutes. Stir in beans, chili powder, cream cheese and 1/4 cup of the taco sauce. Heat over med-low heat 2-3 minutes, stirring occasionally, until cheese is melted.
3. Heat oven to 350. Spray square pan 8x8x2 inches, with cooking spray. Fill cooked shells with bean mixture. Place filled shells in pan. Pour remaining 1/2 cup taco sauce over shells.
4. Cover and bake 20 minutes. Sprinkle with cheese and corn chips. Bake uncovered about 10 minutes or until cheese is melted. Garnish with sour cream and onions.
-Betty Crocker checkout line book – Classics Go Vegetarian
Broccoli-Cheese Stuffed Shells
15 oz. soy ricotta cheese……….I used cottage cheese
1 pkg. (10 oz.) frozen chopped broccoli, thawed & drained
1 cup shredded soy mozzarella
1/3 cup grated soy Parmesan
1/4 teaspoon black pepper
18 cooked jumbo pasta shells
28-oz. jar pasta sauce
Mix ricotta, broccoli, 1/2 cup mozzarella, parmesan and pepper. Spoon about 2 tablespoons cheese mixture into each shell. Spread 1 cup pasta sauce in 3-qt. baking dish. Place shells on sauce. Pour remaining sauce over shells and sprinkle with remaining mozzarella. Bake at 400 degrees for 25 minutes or until hot.
Serves 6. Note: You can make this the night before and refrigerate, covered, then add about 10 minutes to baking time the next day.