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Mexican Pasta Shells

Mexican Pasta Shells
  • Prep 20 min
  • Total 50 min
  • Servings 6
Looking for a make-ahead dinner? Enjoy a meatless pasta meal with beans, cheese and taco sauce.
Updated October 22, 2008

Ingredients

  • 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)

Steps

  • 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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
180
Total Fat
20g
30%
Saturated Fat
10g
50%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
450mg
19%
Potassium
400mg
12%
Total Carbohydrate
40g
13%
Dietary Fiber
7g
29%
Sugars
3g
Protein
15g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
2%
2%
Calcium
20%
20%
Iron
15%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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