Here’s another favorite in our house. What I love about it is that it freezes well, so I try to freeze half the recipe for a quick easy meal another night! Goes great with a fresh salad.
Stuffed Jumbo Pasta Shells
- 1 box of Jumbo pasta shells
- 1 lb. ground beef or turkey
- 1 pk. Taco Seasoning mix
- 1 can refried beans
- 1 c. shredded cheddar
- 1 (16 oz) jar salsa
- Sour cream topping (optional)
- chopped green onions (optional)
Cook beef (or turkey) in large skillet until brown; drain. Add seasoning mix + water (as directed on package). Cook over low heat 5 min. or until thick. Add beans and 3/4 c. cheese; mix well.
Meanwhile cook pasta shells as directed on package; Drain, leaving a tiny bit of water in bottom of pan to keep shells from sticking.
**Tip: Don’t overcook the pasta! I actually prefer cooking the shells a few minutes less than directed. If they are too soft they will fall apart when you try to stuff them.
Spoon salsa into bottoms of baking dishes, use about 1/4 c. I usually use an 8×8 (to freeze) and a 12×7 casserole dish.
Carefully fill each shell with the meat mixture and place them into the baking dish. Spoon remaining salsa over top of shells.
Cover with foil. Bake at 350* for 40-45 min. When done, sprinkle shells with remaining shredded cheese and green onions. Serve with sour cream, if you like.
Cover dish (uncooked) with plastic wrap, then foil. Label and freeze up to 2 months.
To bake: Place dish in fridge overnight to thaw. Preheat oven to 375*. Remove plastic wrap, recover with foil. Bake 45-50 min. Sprinkle with shredded cheese and green onions. Serve with sour cream, if desired.
*Don’t forget you can freeze chopped green onions to easily sprinkle on top of this hot dish!
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.