Mexican Stuffed Pasta Shells Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 ounce: Jumbo pasta shells,
1 tbsp: Vegetable oil,
1 medium: Onion, chopped
1 medium: Clove garlic, minced
16 ounce: Vegetarian refried beans,
1 tbsp: Chili powder,
1 tsp: Ground cumin,
Hot red pepper sauce to taste,
2 1/2 ounce: Sliced black olives,
6 ounce: Shredded Monterey Jack or pepper Jack cheese,
Salsa for serving,
Directions:
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@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking
Source from luhu.jp
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@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking
Source from luhu.jp
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