Yield: 6 Servings
|24||Jumbo Shells, uncooked|
|16 ounces||Picante sauce|
|8 ounces||Low-sodium tomato sauce|
|1 medium||Onion; chopped|
|1 pounds||Lean ground beef|
|2 teaspoons||Vegetable oil|
|1 teaspoon||Chili powder|
|4 ounces||Chopped green chilies (canned), drained|
|4 ounces||Grated Monterey Jack cheese|
Prepare pasta according to package directions; drain.
Mix picante sauce, tomato sauce and water in small bowl. In a skillet, cook onion and ground beef in oil over medium heat until meat is browned and onion is tender (if using non-stick skillet, use only 1 teaspoon of vegetable oil). Remove from heat and drain off fat. Add chili powder, chopped green chilies, ½ cup shredded cheese and ½ cup picante sauce mixture to meat mixture.
Preheat oven to 350 degrees F. Pour half of remaining picante sauce mixture in bottom of 13 x 9 x 2-inch baking dish. Fill each cooked shell with 1 to 2 tablespoons of mixture and place shells in baking dish. Pour remaining picante mixture over top of shells. Cover with aluminum foil and bake at 350 F for 20 to 30 minutes. Uncover, add remaining ½ cup cheese and bake, uncovered, an additional 5 minutes until cheese melts. Serve immediately.
* This recipe can be assembled and frozen. To bake, thaw at room temperature for 8 hours and bake as directed above.
Each serving provides: 494 Calories; 33⅕ g Protein; 38.7 g Carbohydrates; 22½ g Fat; 92⅗ mg Cholesterol; 819 mg Sodium.
Calories from Fat: 41%
Copyright National Pasta Association () (Reprinted with permission)