Taco Stuffed Pasta Shells - Vegetarian
6
Servings
12
Ingredients
8
Comments
These Taco Stuffed Pasta Shells combine Mexican and Italian in a delicious meal that is sure to please all members of your family.
6
Servings
12
Ingredients
8
Comments
Ingredients
- 35 individual cook Jumbo/Large Shells
- 1 cup Textured Vegetable Protein
- 1 cup Water
- 1 cup Salsa
- 1 ½ tablespoons Olive Oil
- 1 ¼ ounces Taco Seasoning
- 15 ounces Refried Beans
- 15 ounces drain and rinse Black Beans, Canned
- 2 ¼ ounces Black Olives, Sliced, Canned
- 4 ounces Cream Cheese
- ½ cups Cheddar Cheese, Shredded
- ¼ cups dice Green Onion (Scallion)
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Cook pasta shells according to package.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Cook pasta shells according to package.
- Soak TVP in water for at least 20 minutes.
- Pour half of the salsa into the bottom of indicated 8x8 pans.
- Place TVP in colander and squeeze out any excess water.
- Heat olive oil in medium frying pan over medium high heat.
- Add TVP and taco seasoning. Turn heat down to medium low and cook 15 minutes, stirring occasionally.
- Remove from heat and stir in refried beans, black beans, black olives, and cream cheese.
- Fill pasta shells with mixture and place in pan.
- Top with remaining salsa, cheddar cheese, and green onions.
- Bake at 350 for 30 minutes.
- Serve with sour cream and avocado.
8 Comments
Join the discussionSeriously? This looks like a very good recipe but who is really going to measure out .67 pounds of pasta shells or .17 cup of onions?? Really?
Hi Joy, there is a conversion chart at the bottom of the recipe right under the servings. We use decimals on our menus because its the only way to put them into Google documents. Hope that helps!
I’m trying to use the conversion table but am still confused. I can’t figure out how taco seasoning or onions to use.
It’s about one packet of taco seasoning, and just shy of a 1/4 cup of green onions. Does that help?
I used the crumbles (is that by Morningstar? I can never remember but it worked great and I could skip the soaking the TVP step. The whole family loved it, thanks for the recipe!
Yes that would work just fine!
The taste of this dish was good, but the texture was too gooey for me. If I make it again, I’ll leave out the cream cheese for sure and possibly the refried beans. I might increase the texture of the filling with some corn too.
The taste of this dish was fine, but the texture of the filling was too gooey for me. If I make it again, I’ll leave out the cream cheese for sure, and possibly the refried beans as well. I might add some corn to the filling too to improve the texture.