South Of The Border Stuffed Shells Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
24 Jumbo: Shells, uncooked
16 ounce: Picante sauce,
8 ounce: Low-sodium tomato sauce,
1/2 cup: Water,
1 medium: Onion, chopped
1 lbs: Lean ground beef,
2 tsp: Vegetable oil,
1 tsp: Chili powder,
4 ounce: Chopped green chilies, (canned), drained
4 ounce: Grated Monterey Jack cheese,
Directions:
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, 1/2 cup shredded cheese
and 1/2 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 1/2 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; 33.2 g Protein; 38.7 g
Carbohydrates; 22.5 g Fat; 92.6 mg Cholesterol; 819 mg Sodium.
Calories from Fat: 41%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Source from luhu.jp
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, 1/2 cup shredded cheese
and 1/2 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 1/2 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; 33.2 g Protein; 38.7 g
Carbohydrates; 22.5 g Fat; 92.6 mg Cholesterol; 819 mg Sodium.
Calories from Fat: 41%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Source from luhu.jp
Tags
Pasta