Mexican stuffed pasta shells
4 Servings
Ingredients
| Quantity | 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 |
| Hot red pepper sauce to taste | ||
| 2½ | ounce | Sliced black olives |
| 6 | ounces | 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@... (Rebecca Radnor) On rec.food.recipes or rec.food.cooking
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