Mexican Pasta Shells

Mexican Pasta Shells

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

Prep Time

20

Minutes

Total Time

50

Minutes

Makes

6

servings

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)
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
Cover and refrigerate pan of unbaked stuffed pasta shells up to 24 hours. Increase first bake time to 25 minutes.
Did You Know?
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 10g,
    • Trans Fat 0g),
  • Cholesterol 45mg;
  • Sodium 450mg;
  • Total Carbohydrate 40g
    • (Dietary Fiber 7g,
    • Sugars 3g),
  • Protein 15g;
Percent Daily Value*:
    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.