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Mexican Pasta Shells

Looking for a make-ahead dinner? Enjoy a meatless pasta meal with beans, cheese and taco sauce.

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  • Prep Time 20 min
  • Total Time 50 min
  • Servings 6

12
uncooked jumbo pasta shells
2
teaspoons vegetable oil
1
medium onion, chopped (1/2 cup)
1
can (15 oz) Progresso™ pinto beans, drained, rinsed
1 1/2
teaspoons chili powder
1
package (3 oz) cream cheese, softened
3/4
cup Old El Paso™ taco sauce
1
cup shredded Colby-Monterey Jack cheese blend (4 oz)
1/2
cup crushed corn chips
1/2
cup sour cream
4
medium green onions, sliced (1/4 cup)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Spray 8-inch square pan with cooking spray. Cook and drain pasta shells as directed on package.
  • 2 Meanwhile, in 2-quart nonstick saucepan, heat oil over medium heat. Add onion; cook about 5 minutes, stirring frequently, until crisp-tender. Stir in beans, chili powder, cream cheese and 1/4 cup of the taco sauce. Reduce heat to medium-low; cook 2 to 3 minutes, stirring occasionally, until cheese is melted.
  • 3 Fill cooked shells with bean mixture. Place shells, filled sides up, in pan. Pour remaining 1/2 cup taco sauce over shells.
  • 4 Cover and bake 20 minutes. Sprinkle with shredded cheese and corn chips. Bake uncovered about 10 minutes longer or until cheese is melted. Garnish with sour cream and onions.

EXPERT TIPS

Expert Tips

Cover and refrigerate pan of unbaked stuffed pasta shells up to 24 hours. Increase first bake time to 25 minutes.

Shells come in small, medium and jumbo size. Be sure to purchase jumbo-size pasta shells, so they'll hold all the filling. Use about 2 tablespoons filling for each shell.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
450mg
450%;
Total Carbohydrate
40g
40%
(Dietary Fiber
7g
7%
  Sugars
3g
3%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
2%;
Calcium
20%;
Iron
15%;
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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