Mexican stuffed pasta shells

Yield: 4 Servings

Measure Ingredient
6 ounces Jumbo pasta shells
1 tablespoon Vegetable oil
1 medium Onion, chopped
1 medium Clove garlic, minced
16 ounces Vegetarian refried beans
1 tablespoon Chili powder
1 teaspoon Ground cumin
\N \N Hot red pepper sauce to taste
2½ ounce Sliced black olives
6 ounces Shredded Monterey Jack or pepper Jack cheese
\N \N Salsa for serving

1. Cook shells according to package directions.

2. Meanwhile, heat oil in a medium skillet over medium heat. Add onion and garlic; cook, stirring often, until they begin to soften, 4 minutes. Add beans and seasonings. Cook until heated through, 1 minute.

3. Drain pasta, shaking to remove as much moisture as possible. Fill with bean mixture. Arrange in a shallow casserole that is just large enough to hold shells. Sprinkle with olives and cheese. Broil 6 inches from heat source just until the cheese melts, about 1 minute.

Posted By japlady@... (Rebecca Radnor) On or

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