Taco-Stuffed Pasta Shells
Prep: 30 minutes plus cooling
Bake: 20 minutes • Serves: 4
1 pound 80% lean ground beef
1 small white onion, halved and chopped
1 package (1 ounce) less-sodium taco seasoning
1-3/4 cups mild chunky salsa
3/4 cup Sargento® shredded off the block sharp or extra sharp Cheddar cheese
Sour cream, chopped avocado and/or chopped fresh cilantro for garnish (optional)
1.Preheat oven to 375°. Prepare pasta shells as label directs; drain, rinse with cold water and cool completely.
2.In large skillet, cook beef and onion over medium-high heat 5 minutes or until beef is browned and onion is tender, breaking up beef with side of spoon; stir in seasoning and 3/4 cup water. Heat to a simmer; reduce heat to medium and cook 5 minutes, stirring occasionally. Makes about 2 cups beef mixture.
3.In bottom of 13 x 9-inch baking dish, spread 3/4 cup salsa. Stuff shells with beef mixture; place, filling side up, in prepared dish. Spoon remaining 1 cup salsa over shells; sprinkle with cheese. Tightly cover dish with aluminum foil; bake shells 20 minutes or until internal temperature of filling reaches 160° and cheese is melted. Makes 16 stuffed shells.
4.Serve stuffed shells garnished with sour cream, avocado and/or cilantro, if desired.
Approximate nutritional values per serving (4 stuffed shells):
542 Calories, 21g Fat (9g Saturated), 90mg Cholesterol, 1020mg Sodium,
56g Carbohydrates, 6g Fiber, 18g Sugars, 7g Added Sugars, 35g Protein
Smart Swaps:
Ground turkey or chicken keeps the filling lean while still hearty. Cook the pasta shells just shy of done before stuffing; they’ll finish baking in the oven and stay perfectly tender.
